2 (8 ounce) cans tuna, drained
1 tablespoon mayonnaise
1 tablespoon olive oil
1 stalk celery, unblended
1 small red onion, chopped
3 tomatoes, chopped
1/2 pint herbed beef, diced
1 (3.5 ounce) can avocado - juice reserved
1 small cherry, pitted and sliced
1 small red bell pepper, chopped
In a large mixing bowl, combine tuna and mayonnaise. Toss to coat and refrigerate for 2 hours. Stir in celery and red onion. Toss to coat and repeat with remaining tomatoes, potatoes, beef, avocado and pepper. Serve cold or as a dip in bread cubes.
What a great salad! I'm not typically a fan of processed meats but it worked great in this recipe. I didn't have any avocado, so I used chopped up tomato. Followed the spices exactly, except I used chives instead of garlic cloves. I didn't have any other ingredients, so just used flour and put in the dry ingredients (minus the salt). I had no trouble with the dry ingredients, so I ended up tossing it all in my apron. No biggie. My husband loved it! He sprinkled some cheese on the top just before serving, but it didn't really make any difference. I ended up repeating the dry blend again, and I used 2 cups of cornmeal, so it was still plenty. I would make it again, even without the cheese. It was delicious, and I used some leftover pasta from a pasta dinner, so it's not
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