BECKER TUNA SALAD
4 servings
Our crunchy, go-to formula, especially if we remembered to grill an extra tuna steak the night before to have in this salad.
Combine in a large bowl:
- Two 5-ounce cans tuna, drained, or 8 ounces cooked tuna, flaked with a fork
- ½ cup Vinaigrette, made with lemon juice, or ¼ cup Vinaigrette and ¼ cup mayonnaise
- ½ cup chopped red or green cabbage
- 1 small carrot, diced
- 1 celery rib, diced
- ¼ cup chopped parsley
- (2 radishes, diced)
- (1 tablespoon capers, drained)
- 2 to 3 dashes hot pepper sauce
- Finely grated zest of ½ lemon
- ½ teaspoon black pepper, or to taste
Cover and refrigerate until chilled.