This salad is fast and can be casual or a bit elegant, depending on your presentation. Great for an impromptu lunch for friends who show up on Sunday afternoon! It is healthy and you control the amount of fat.
4 to 8
2 cans of "light" tuna in olive oil.
2-4 raw carrots, cleaned and cut into 2" pieces
2-3 celery stalks, cleaned and cut into 2" pieces
¼-½ onion (Vidalia is best) cut into 3 pieces.
1-3 tablespoons of LIGHT mayonnaise or olive oil
Vinegar or fresh lemon juice, to taste
No nutrition information available
The texture of the ingredients is important.
Everything should be a bit chunky. Do not over-process.
Open tuna and drain in a colander to remove excess oil. Put in large bowl.
In a food processor, with the knife in place, pulse the carrots 2 or 3 times so they are in ¼ inch chunks.
Add celery, pulse 2 or three times.
Add the onion and pulse again.
Mix in bowl with tuna, adding mayonnaise and vinegar (or lemon juice) so that it all holds together.
Serve on whole lettuce leaves (romaine is good) on a platter surrounded by sliced tomatoes or rings of red and green peppers.
Have a basket of toasted bagel halves for guests who must have a sandwich.