Description: Light and cool, this is an easy lunch or brunch item, can be prepared ahead and stored in fridge. Great for picnics and parties. Some folks also like to add chopped celery or hard boiled eggs to this salad.
Date Added:
August 7, 2009
Season:
Category:
Fish / Shellfish
Prep. Method:
No Cook
Calories:
Dish Type:
Salad
Serves:
6
Cuisine:
Budget
Prep. Time:
15 min
Ingredients:
4 6 oz cans chunk light tuna in water
4 oz Dill Pickles
2 oz Green Olives (pitted, may be stuffed with pimentos or
onions)
1 tsp Salt
1 tsp Pepper
Mayonaise
1/2 tsp Poultry seasoning
3 sprigs Fresh Thyme
Iceberg lettuce
Tomato (optional)
Directions:
Drain water from tuna.
Chop pickles and olives (to desired size pieces, diced is fine, minced would probably be too small)
In medium size mixing bowl combine tuna, pickles and olives.
Add salt, pepper, and poultry seasoning.
Tear the leaves from the Thyme stems and add leaves only to tuna mixture.
Add mayonaise to reach desired consistency, start with about 1/2 cup and add more as needed until tuna salad is smooth but not runny.
Serve on Iceberg lettuce bed with tomato wedges, or on wheat bread with sliced tomatos, lettuce, and american cheese (parmesan cheese can be susbstituted for american).
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