Weaver Tuna Salad

Check our Lucky 32 Southern Kitchen Blog Post – Lucky’s Longtime Favorite Recipes

24 oz canned White Chunk Tuna packed in water
5 oz diced Cucumber
1 cup Lemon Mustard Vinaigrette
Salt to taste

Place tuna in a colander and allow to drain well, pressing on tuna to remove all water. Peel cucumber, remove seeds and dice to ¼ inch. Toss cucumber with a little salt and let sit for 10 minutes and then rinse with water. In a mixing bowl, toss tuna and cucumber with vinaigrette. Season to taste.
Makes 1 quart

Lemon Mustard Vinaigrette

1 tbsp Water
2 fl oz Boetje Gourmet Mustard
2 fl oz Gulden’s Mustard
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
7/8 cup Canola Oil

Using electric mixer, combine water, both mustards, red wine vinegar and lemon juice. When well blended, very slowly add oil.
Makes 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.