Curried Tuna Salad

This recipe is a summer favorite around our house.

Ingredients:

• 3 cans (6 ounce) albacore tuna, packed in water, drained
• 1 can (15 ounce) apricots in juice, cut into pieces
• 1 pint of strawberries , sliced
• 2 stalks of celery, chopped
• ¼ cup mayonnaise
• ½ cup Greek yogurt
• ½ teaspoon curry powder
• 2 tablespoons lemon juice
• 1 head of red leaf lettuce
• 1 bunch of grapes, red or green
• 1 loaf of crusty French bread

Preparation:
Place the grapes in the freezer for 20 minutes.
In a large bowl, combine the first eight ingredients.
Place the tuna salad over a bed of lettuce.
Serve with the grapes on the side and some crusty French bread.


Never miss a post!
Follow me on Twitter as @Dinnermagic.
Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Tuna, Barley, and Black Bean Salad

This dish can be made ahead of time and allowed to sit in the refrigerator until dinner. Serve it on a bed of Romaine lettuce with extra dressing on the side.

Ingredients:

• 1 cup of quick cooking pearl barley
• ½ cup Asian style salad dressing
• 2 cans water packed tuna
• 1 can black beans, rinsed and drained
• 1 bell pepper, chopped into small pieces
• 1 green onion, chopped fine
• 1 head of Romaine lettuce, chopped

Preparation:
Cook the barley according to package directions.
Toss with the tuna, black beans, bell pepper, and onion with ¼ cup of salad dressing
Serve over a bed of lettuce with additional dressing on the side.

You can change the flavor of this salad by choosing an Italian dressing, or a raspberry vinaigrette.

Wine pairing:
This salad pairs perfectly with Daniel Gehrs Oak Free Chardonnay or Barefoot Chardonnay.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.