Garden Tuna Salad Recipe – Sunset Magazine

Name: Garden Tuna Salad Recipe – Sunset Magazine
Ingredients: 2 cans (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well; 4 hard-cooked large eggs, shelled; 1 cup finely chopped inner celery stalks, tender leaves reserved; 1/4 cup drained capers; 3 tablespoons finely chopped red onion or shallots; About 3/4 cup mayonnaise (regular, or half reduced-fat and half sour cream); About 1/2 teaspoon fresh-ground pepper; Salt; About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped; 1 to 2 tablespoons minced parsley; Paprika (optional); About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes); About 1/2 cup drained niçoise or black ripe olives (see notes); 1 lemon, rinsed and cut into 8 wedges

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Ingredients 2 cans (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well 4 hard-cooked large eggs, shelled 1 cup finely chopped inner

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Ingredients

2 cans (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well
4 hard-cooked large eggs, shelled
1 cup finely chopped inner celery stalks, tender leaves reserved
1/4 cup drained capers
3 tablespoons finely chopped red onion or shallots
About 3/4 cup mayonnaise (regular, or half reduced-fat and half sour cream)
About 1/2 teaspoon fresh-ground pepper
Salt
About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped
1 to 2 tablespoons minced parsley
Paprika (optional)
About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes)
About 1/2 cup drained niçoise or black ripe olives (see notes)
1 lemon, rinsed and cut into 8 wedges