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.
