Recipe by Georgiapea
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**
Top Review by 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.
- 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 See How It's Made
- Grate carrots (I prefer to do this on a box grater - I like the texture better than in a food processor).
- Rinse/drain/flake the tuna.
- Chop/chiffonade basil leaves.
- Drain water chestnuts and chop them up.
- Chop the green onions.
- Mix the above together.
- Whisk final 3 ingredients to combine and then pour on carrot/tuna mixture.
- Cover and cool for a few hours before eating.
- Salt as needed.