Very good

One beautifully ripe pineapple, some gorgeous looking but pretty tasteless strawberries and fresh ahi made a colorful salad. I had planned to serve the mixture over arugula but found what I had on hand was not nice. I imagine it would work with canned tuna and canned pineapple, instead of fresh.

I wanted to make something delicious from kumquats, so I made them into a salad.Microwaving the kumquats in the sugar and vinegar gives them an even more pronounced sweet-sour flavour and softer skins, making them easier to chew.Because tuna is quite salty, I didn't use a lot of mayonnaise, but you can add more to taste. Recipe by Kaorinoyama

#Global Apron week 24, I chose chunk tuna as myIngredient. Canned tuna a staple in my pantry. You can cook multiple recipes hot, cold, baked. Below is my version of cold tuna that can be eaten alone, with crackers, stuffed in a tomato, or my favorite Tuna salad on toast.

Made in minutes with kitchen basics like canned tuna, mayo and bright lemon. It's an easy, staple recipe and makes the perfect lunch!

Very easy salad that you can find in your kitchen...

love this for lunch on the go

One day just made it and loved it since! Its good in pita pocket bread or just with some crackers (:

I like tuna salad.