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WEAVER TUNA SALAD

24 oz canned White Chunk Tuna packed in water

 

5 oz diced Cucumber

 

1 cup Lemon Mustard Vinaigrette

 

Salt to taste

 

Place tuna in a colander and allow to drain well, pressing on tuna to remove all water. Peel cucumber, remove seeds and dice to ¼ inch. Toss cucumber with a little salt and let sit for 10 minutes and then rinse with water. In a mixing bowl, toss tuna and cucumber with vinaigrette. Season to taste.
Makes 1 quart

 

Lemon Mustard Vinaigrette

 

1 tbsp Water

 

2 fl oz Boetje Gourmet Mustard

 

2 fl oz Gulden’s Mustard

 

1 tbsp Red Wine Vinegar

 

1 tbsp Lemon Juice

 

7/8 cup Canola Oil

 

Using electric mixer, combine water, both mustards, red wine vinegar and lemon juice. When
well blended, very slowly add oil.
Makes 1 ½ cups

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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