Thursday, December 22, 2011


1 can (6.5-oz) tuna, drained
1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
1 cup mayonnaise
1 can (4-oz) shoestring potatoes

In a large bowl use a fork to flake the tuna.  Add the carrots, celery, onion, and mayonnaise; toss until the tuna is coated thoroughly with mayonnaise.  Place in a bowl with a lid, cover, and refrigerate.  Just before serving time, remove from the refrigerator and fold in the potatoes. 

Serves 4 to 6

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