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Tuna Fish Santa Barbara

Chef.Foodie's picture
Ingredients
  Tomatoes 6 Small
  Celery stalks 6
  Tuna fish 12 Ounce (1 Large Tin)
  Olive oil 6 Tablespoon
  Tarragon vinegar 2 Tablespoon
  Mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chives 1⁄4 Teaspoon
Directions

Remove the skins from 6 small tomatoes by dipping them in boiling water.
Store in refrigerator.
Wash 6 celery stalks.
Cut crosswise in thin slices.
Put in a plastic bag in refrigerator.
In a jar with a screw top, shake well 6 tablespoons olive oil, 2 tablespoons tarragon vinegar, 1 teaspoon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper.
To serve.
Flake 1 large tin tuna fish and toss in the celery and half of the vinaigrette.
Place in a salad bowl.
Surround with the tomatoes cut in quarters.
Pour over the rest of the vinaigrette and sprinkle with chives.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Fish
Interest: 
Healthy

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