Curried Tuna Salad I
Ingredients
- 2 can (7 oz) tuna in oil
- 14¼ oz (1)cn asparagus pieces, drained
- ½ medium iceberg lettuce|head lettuce, separated
- ¼ cup curry dressing or dip
- 3 hard-cooked eggs, sliced
- paprika
- Chill canned tuna and asparagus.
- Drain tuna and flake lightly.
- Drain asparagus pieces well.
- Arrange lettuce on six salad plates (not me, a big bowl will nicely, thank you).
- One each salad plate place ½ cup asparagus and ½ cup flaked tuna.
- Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg.
- Garnish with a sprinkle of paprika.
This article uses material from the "Curried Tuna Salad I" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
