Weaver Tuna Salad

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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