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AN UNDERWATER FAVORITE

© Vaudie E. Harrison

If any of us had the ability to take a look into all of the kitchen cupboards across the United States--and perhaps even the world--it is probable that in most of those cupboards would be found a can or two of tunafish. Tuna is probably the most used fish in many households. The easiest and quickest way to prepare tuna is in a tuna salad--either on a sandwich or as a stand alone salad.

Generally these salads are simply tuna fish mixed with a little mayonnaise with, perhaps some chopped celery and, maybe a few chopped ripe black olives. However, there are a number of variations that will add new and different tastes to this long-time favorite.

This week, we'll take a look at some of those variations. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

TUNA COLESLAW WITH GRAPES

This has a mayonnaise sour cream dressing

2 Cups of finely sliced Cabbage (For more color, use 2 1/2 Cups of regular Cabbage and 1/2 Cup of Red Cabbage)

1 Cup of Seedless Grapes, sliced in half (use green, red, or mixed colors of Grapes)

2 Tablespoons of minced Onion

1/4 Cup of Mayonnaise

1/2 Cup of Sour Cream

1 teaspoon of Lemon Juice

Salt and Pepper (To taste)

1 Large Can of Tuna (Packed in your choice of Oil or Water)

Mix all the ingredients, except the Tuna, together. Drain the Tuna and separate into flakes. Fold the Tuna into the other ingredients. Mix lightly, but well. Serve on a bed of Lettuce leaves. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

APPLE TUNA SALAD

Leave the apples unpeeled. This adds bright color to the salad.

Drain 1 large can of White Meat Tuna and separate into large flakes. Combine 1/2 Cup of minced Celery, 1 Cup of diced, unpeeled Apples (Gala or Red Delicious work best), 2 Tablespoons of chopped salted Peanuts. Add just enough Mayonnaise or Salad Dressing to moisten the mixture. (About 1/3 to 1/2 Cup) Mix well. Carefully (gently) fold in the flaked Tuna and put into a Lettuce lined Bowl. Chill well, and serve. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

TUNA STUFFED TOMATO SALAD

6 Large Tomatoes

Salt

1 Tablespoon of minced Onion

1/2 Cup of minced Celery

1/2 Cup of sliced Ripe Olives

1/3 Cup of Mayonnaise

1 Large Can of Tuna (Flaked)

Pepper to Taste

(Optional) Curry powder, Chili Sauce or your choice of mixed fresh herbs

Celery Leaves (For Garnish)

Lettuce Leaves (Or Curley Endive)

Cut thin slice from the top of the Tomatoes and scoop out the pulp and seeds. If you desire, you may peel the Tomatoes before removing the top slice. Sprinkle the hollowed out Tomatoes with Salt and turn upside down to drain. Combine the other ingredients--except the Celery Leaves and Lettuce--adding Curry, Chili Sauce, or herbs if you wish. Fill the hollowed out Tomatoes with the mixture and chill well. Serve on a bed of Lettuce (or Endive) leaves and garnish with the Celery leaves. Serves six--or three hungry people.

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