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Colorful tuna salad

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red and yellow
  • 1 cucumber(s)
  • 1 can of corn
  • 1 can kidney beans
  • 1 can of tuna
  • 1 tbsp mustard, approx.
  • 6 tbsp vinegar, approx.
  • 1 tsp sugar, approx.
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cucumber, peppers, corn and kidney beans

Wash, trim, and dice the bell peppers and cucumber. Mix with the corn, beans, and drained tuna. Add capers or spring onions, if desired. Now make the dressing with the remaining ingredients. I usually make the dressings “from scratch”; roughly speaking, it would be: 1 tablespoon mustard, 6 tablespoons vinegar, 1 teaspoon sugar. Mix everything together and then top up with oil. Pour the dressing over the salad and let it sit for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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