I first ate Asian Tuna Salad at a Bar Mitzvah luncheon, and I immediately feel in love with its fresh, light and original taste. When Julie Remer and Paula Weinstein contributed this recipe for Asian Tuna or Chicken Salad, I was pleasantly surprised to learn how simple a dish it is to prepare.
Ingredients:
- 24 oz. white albacore tunaa, drained and flaked, OR 2 lb. cooked, diced chicken
- 1 1/2 cup chopped celery
- 1 1/2 cup shredded carrots
- 1 (6 oz.) can sliced water chestnuts, drained
- 2 Tbsp. chopped green peppers (optional)
- 3/4 cup mayonnaise
- 1/4 cup and 2 Tbsp. red French salad dressing
- 3 Tbsp. soy sauce
- 8 oz. fresh bean sprouts
- 1/2 cup roasted cashews
Preparation:
1. Combine tuna or chicken with celery, carrots, water chestnuts, and green peppers (if using).
2. Whisk together mayonnaise, French dressing, and soy sauce. Pour over tuna/chicken and veggies. Combine.
3. Add bean sprouts and cashews just before serving.
YIELD: 8 servings
SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Whisk together mayonnaise, French dressing, and soy sauce. Pour over tuna/chicken and veggies. Combine.
3. Add bean sprouts and cashews just before serving.
YIELD: 8 servings
SOURCE: Dinner Du Jour and More!, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
