Rainbow Tuna Salad
If you have been following me for a while you will know that I am a huge fan of colorful food. The goal is to eat the rainbow.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at melissamayo.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Serving platter
- Serving bowl
- Colander
- Kitchen timer
- Oven mitt
Ingredients
- 4 cans of tuna
- 1 ½ cups of celery – finely chopped
- 1 red onion – finely chopped
- 1 bunch of dill- chopped
- 1 ½ TBS of Coleman’s Mustard
- 6 TBS olive oil
- 1 lemon- juice and zest
- 3 TBS red wine vinegar
- Coarse salt
- black pepper
- 1 bag of spring mix lettuce
- 10 eggs – hard boiled (10 mins) cut in half
- 8 Persian cucumbers- sliced
- 8 red tomatoes – cut in quarters
- 12 mini peppers- deseeded and halved
- 3 avocados – cut into slivers
- 12 purple potatoes- boiled until fork tender (15-20 mins)
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