A delightful light summer supper snack, Tuna and Apple Salad is excellent served with crusty bread and butter.
7 oz. canned tuna fish, drained and flaked
2 hard-boiled eggs, sliced small red eating apples, halved, cored and sliced celery stalks, trimmed and cut into 1-inch lengths lettuce leaves, washed and shaken dry
1 tablespoon finely chopped fresh chives
2 fl. oz. mayonnaise
2 tablespoons sour cream
½ teaspoon lemon juice
½ teaspoon salt ;’, teaspoon white pepper
1 teaspoon cayenne pepper
Place the tuna fish, eggs, apples and celery in a medium-sized mixing bowl and set aside.
In a small bowl, combine all of the dressing ingredients, beating with a fork
Tuna Steaks Provcncale-Style and Tuna-Stuffed Tomatoes, two delicious recipes using this fiavoursome fish. until they are well blended. Pour the dressing over the salad ingredients and, using two spoons, toss carefully until the mixture is well coated.
Arrange the lettuce leaves on a serving platter. Spoon the tuna mixture on to the leaves and garnish with the chives.
Serve at once or chill until required.