Summer Time Tuna Salad

FROM CHEF ANDREA IN THE UTJ SOUTHERN TEST KITCHEN

2 Cans Tuna in Water, drained and flaked
10 oz Cooked noodles – I like spirals best
Mayonaise to taste (I use low fat)
Chopped veggies (You can use anything that suits you) I used:
Celery
Green and Yellow Bell peppers
Cucumber
1 small can sliced olives
1 Can kidney beans (washed well)
Dill Weed
1/4 tsp salt
1/2 tsp pepper

Mix together and chill overnight in fridge. Fast, easy and delicious.
I served it with sliced tomatoes, slices of cheddar cheese, fruit and
challah.

 

Posted on August 2, 2017 at 12:02 am by Rabbi Jeffrey Rappoport · Permalink
In: Andrea's Corner, General Topics, Health, In the Home, Kosher Recipes

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