Tuna Vegetable Salad


Serves 4




6 oz can tuna, packed in water

2/3 pound cauliflower, cut into inch cubes and steamed 7 minutes

pound green beans, trimmed, cut in half, and steamed 5 minutes

cup red onion, thinly sliced, slices quartered

2 Tbsp minced fresh parsley (or 2 tsp dried parsley)

1 tomato, cut into 8 wedges and each wedge halved

cup Robb Ross red wine vinegar and oil dressing
or other vinaigrette of your choice




Steam the vegetables. Drain the tuna well and toss all the ingredients together in a bowl. Chill several hours before serving to let the flavors mix.




This keeps very well for several days in the refrigerator.


The original recipe called for 2/3 pounds of red bliss potatoes. We substitute cauliflower to lower the carb level.




Adapted from Terry Joyce Blonder's For Goodness Sake