Tuna Fish Santa Barbara
|Tuna fish||12 Ounce (1 Large Tin)|
|Olive oil||6 Tablespoon|
|Tarragon vinegar||2 Tablespoon|
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.
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.