Tuna Salad With Fruit Recipe
Ingredients
| 2 medium-size oranges | ||
| 1/4 cup each mayonnaise and sour cream | ||
| Dash of liquid hot pepper seasoning | ||
| Tuna | 2 Can (10oz), drained | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Lettuce leaves | ||
| Seedless grapes | 1 Cup (16 tbs), halved | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Grate 1 teaspoon orange peel from 1 orange; set peel aside.
Then peel oranges, removing white membrane, and lift out orange sections.
Cover and chill.
Combine grated orange peel, mayonnaise, sour cream, and hot pepper seasoning; blend well.
In a large bowl, break tuna apart into large chunks; add celery and sour cream dressing, then toss gently.
Season with salt and pepper to taste.
Cover and refrigerate for 2 to 4 hours.
Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until golden.
To serve, line a serving platter or four salad plates with lettuce leaves.
Mound tuna mixture in center; sprinkle top generously with almonds.
Arrange orange sections and grapes around tuna.
Then peel oranges, removing white membrane, and lift out orange sections.
Cover and chill.
Combine grated orange peel, mayonnaise, sour cream, and hot pepper seasoning; blend well.
In a large bowl, break tuna apart into large chunks; add celery and sour cream dressing, then toss gently.
Season with salt and pepper to taste.
Cover and refrigerate for 2 to 4 hours.
Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until golden.
To serve, line a serving platter or four salad plates with lettuce leaves.
Mound tuna mixture in center; sprinkle top generously with almonds.
Arrange orange sections and grapes around tuna.
Chef
