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Tuna Salad With Fruit

Salad.Carnival's picture
  Oranges 2 Medium
  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)
  Lettuce leaves 4
  Seedless grapes 1 Cup (16 tbs), halved
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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