SHABBAT TUNA FISH SALAD

FROM THE UTJ’S SOUTHERN TEST KITCHEN- CHEF ANDREA

Shabbos Tuna Salad

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.