Gold Coast Tuna & Pasta Salad

This is a club favorite and perpetually on our summer lunch menu. A quick and nutritious meal that members order over and over.

-1 12oz can solid white tuna in water, drained and flaked

-2 hard boiled eggs, chopped

-1/2 cup chopped black olives

-1/2 cup roasted red peppers, chopped

-1/4 cup chopped celery

-1/4 cup chopped red onion

-3/4 cup of blended and shredded Cheddar and Jack cheese

-3 cups prepared rotelle pasta, drained/cooled

Gold Coast dressing:

-1 cup mayonnaise

-juice of 1 lime

-1 teaspoon sugar

-1/2 teaspoon paprika

-1/4 teaspoon thyme

-1/2 teaspoon fresh ground black pepper

A. Combine non-dressing ingredients in large salad bowl

B. Separately mix dressing ingredients together well

C. Drizzle dressing over the salad and toss

Chef Roland Livingston, Islandwood C.C.

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