Tuna Salad With Fruit
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Liquid hot pepper seasoning||1 Dash|
|Canned tuna||14 Ounce, drained (2 Cans, 7 Ounces Each)|
|Thinly sliced celery||1 Cup (16 tbs), thinly sliced|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Seedless grapes||1 Cup (16 tbs), halved|
Grate 1 teaspoon orange peel from 1 orange; set peel aside.
Then peel oranges, removing white membrane, and lift out orange sections.
Cover and chill.
Combine grated orange peel, mayonnaise, sour cream, and hot pepper seasoning; blend well.
In a large bowl, break tuna apart into large chunks; add celery and sour cream dressing, then toss gently.
Season with salt and pepper to taste.
Cover and refrigerate for 2 to 4 hours.
Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until golden.
To serve, line a serving platter or four salad plates with lettuce leaves.
Mound tuna mixture in center; sprinkle top generously with almonds.
Arrange orange sections and grapes around tuna.