Thursday, September 11, 2014

Tuna Twist Salad



1/2 cup oil (1/2 olive, 1/2 vegetable)
2 Tbsp. red wine vinegar
1 Tbsp. French's Vive la Dijon Mustard
1 small clove garlic, crushed
1 tsp. oregano leaves
1/2 tsp. salt
1/2 bunch broccoli, cut into bite-size pieces
1 cup pasta, cooked and chilled
1/4 cup black olives
1 can (7 oz.) Tuna, drained

Combine oil, vinegar, mustard, garlic, oregano and salt in a jar with a tight fitting lid.  Shake to combine.  Chill.  Cook broccoli until tender-crisp.  Chill.  combine with pasta, tuna, and olives.  Add dressing and toss to combine.  Refrigerate several hours before serving. 4 servings



Comment:  I found this recipe in a French's Vive la Dijon cook booklet.  I love tuna and I love pasta salads so this one fit both of my loves.  For pasta I had some left over cooked egg noodles so that is what I used.  My broccoli I boiled for about 2 minutes and then drained.  It was perfect for the size of my broccoli which was small.  I personally didn't enjoy this recipe because I'm not big on the vinegar taste in my pasta but my food testers loved it.  I think if I make this again for myself I'll leave out the vinegar and maybe add just a little mayo.  That sounds perfect for my taste.

Comment from Carol:  When Martha brought this salad over for me to sample, I took a bite to get my taste buds ready for a more in-depth experience of it at our evening meal.  the red wine vinegar and olive oil used to bind the tuna, broccoli, noodles and other ingredients settles in so well and refreshes and lifts the palate that I can't imagine ever using mayo again to bind tuna salad!!!  In fact, I kept going back and trying another forkful until I really had to stop to allow enough for another family member.  Moreover, I've learned something with this salad and that is another perfect marriage has been announced between tuna and broccoli!  I never realized how well they complement each other.


Comment:  See, just because I didn't like it didn't mean it wasn't good.  










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