WEAVER TUNA SALAD
24 oz canned White Chunk Tuna packed in water
5 oz diced Cucumber
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.
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
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.
© 1989-2005 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden. More recipes at lucky32.com.