Name: Tuna and Vegetable Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 8 ribs celery from the heart with leafy tops, chopped; 6 plum tomatoes, chopped; One 15-ounce can chick peas, drained; 1 medium onion, chopped; A handful flat-leaf parsley leaves, coarsely chopped; 1/2 cup pitted black olives, coarsely chopped; Two 6-ounce cans Italian tuna, drained; 2 lemons; 1/3 cup olive oil; Salt and freshly ground black pepper

Tuna and Vegetable Salad

celery

plum tomatoes, chopped

chick peas, drained

onion,

parsley

black olives,

Italian tuna, drained

lemons

olive oil

Salt and black pepper

Tuna and Vegetable Salad. Rachael Ray30 Minute MealsTM-1925

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

I am eating this as I speak, this is a great recipe and I followed the recipe to the t.  I did put lots of kosher salt in it.  Very very good.  I will definitely make this again.

You can make changes as a few reviewers suggested, but this salad is refreshing and delicious just as written.  Thanks for another winner, Rachael!

Surprisingly good!  Summery &amp; fresh.  Will definitely make again!

I followed the recipe with the addition of some dill. This is a great, simple and healthy salad that I eat for lunch with pita chips or crackers. Thanks Rachel!

I was going to make a mayonnaise based tuna salad today, but after watching Rachel's show I thought I'd give this a try - and the great thing is, I had all of the ingredients in my pantry and 'fridge!  It was so easy to make, and I added chopped romaine too to give it alittle more crunch.  The lemon juice made the ingredients taste so fresh and light.  It made a great lunch, and much healthier than what I WAS going to have today!

I made it according to Rachel's recipe the first time and it was pretty good, but when  I made it again, I added garlic and a splash of balsamic vinegar to the dressing to really give it that necessary added layer of flavor. Also Try using romaine lettuce if you are not a huge fan of a celery-based salad.

This salad was very light and seemed very healthy.  Its great if your entree is a little heavy, it goes well with it. I served it with fresh cracked crab and it went well together.  Its also a great salad the next day to take to work.  I consider this salad a salad for the new year when you are trying to remove those pounds that were added on over the holidays.  I used meyer lemons also which might have made a difference in the tastiness.

This salad is ok, but I had add much, much more olive oil to the salad and 4-5 cloves of garlic, minced.  Without the garlic, it tastes quite bland and without increasing the olive oil, it just doesn't bring out the taste well.  <br /><br />This is a very simple salad and there are many versions, but the basic ingredients are usually the same with some improv.

Loved this tuna salad. It did need a dash of salt &amp; pepper though.

Tuna and Vegetable Salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Cost: $4.91 /serving

Author : Rachael Ray : Food Network

Ingredients

Instructions

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