Italian Tuna Salad

Georgiapea's Note:

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**

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

Ingredients:

Serves: 4

Yield: 2.0 cups

• 3 carrots, shredded
• 1 (12 ounce) can tuna in water, drained, rinsed and flaked
• 6 basil leaves, chopped
• 1 (8 ounce) can water chestnuts, chopped
• 2 green onions, chopped
• 2 tablespoons mayonnaise
• 2 tablespoons balsamic vinegar
• 2 tablespoons oil (I use olive)

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.

Reviews

[threeovens]

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.