Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

I'm not sure why this is deemed 'Italian' - I mean I know it has basil and balsamic vinegar, but I don't think it's actually from Italy. Regardless it is really a delicious and simple salad. Every time I make it, I wonder why I don't do it more often! **cook time is cool time**

Ingredients Nutrition

Directions

  1. Grate carrots (I prefer to do this on a box grater - I like the texture better than in a food processor).
  2. Rinse/drain/flake the tuna.
  3. Chop/chiffonade basil leaves.
  4. Drain water chestnuts and chop them up.
  5. Chop the green onions.
  6. Mix the above together.
  7. Whisk final 3 ingredients to combine and then pour on carrot/tuna mixture.
  8. Cover and cool for a few hours before eating.
  9. Salt as needed.
Most Helpful

This is good and crunchy salad if you are looking for a different way to make tuna. I don't think it would go well on a sandwich, but eaten alone or on crackers is very good. The water chestnuts are not essential, if you can't find them, but they add more crunch. Made for PAC Spring 2009.

threeovens March 26, 2009