Mid-Summer Tuna Salad
A tasty, tarragon-flavored tuna salad served over a mixture of spinach and leaf lettuce and garnished with strips of Swiss cheese.
2 cups raw spinach, washed and drained
1 cup leaf lettuce, washed and drained
1/2 cup plain yogurt
1/4 cup mayonnaise
1 (6.5-ounce) can tuna, drained and flaked (packed in water)
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon tarragon leaves
4 ounces Wisconsin Swiss cheese, cut into narrow 2-inch strips
5 pimento-stuffed olives, sliced
- Tear spinach and lettuce into small pieces and toss together in a bowl. Arrange on 4 individual salad plates.
- In medium bowl, stir together yogurt and mayonnaise until creamy. Add tuna, onion, celery and tarragon leaves. Stir until thoroughly mixed.
- Spoon tuna mixture in the center of spinach and lettuce lined plates. Surround with cheese strips. Garnish with sliced olives.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.