Easy Gourmet Tuna Salad - serves 4 12.5 ounce can tuna, drained 2 green onions, chopped 1 stalk celery, diced 1/4 cup pimento-stuffed green olives, chopped 2 tbsp capers, chopped 1/4 cup blanched slivered almonds 1 dash Worcestershire sauce 1/2 cup mayonnaise 1/4 cup sour cream In a mixing bowl,

This recipe grew out of my husband's desire for a tuna salad that doesn't crunch. It is a combination of the recipe his mother made when he was growing up and the one my mother taught me. We make several variations of this as well. The three that go over the best are:

Great for sandwiches, serving on greens, or halves of ripe tomatoes. The capers and roasted peppers give a really nice flavor that is great for a change from the ordinary.

We make this easy pasta salad a lot in the summer - it's delicious at room temp or cold on hot days, and there's no mayo in it, so it travels well, too. We also make this during the winter, to remember what summer tasted like. It makes a great light lunch or dinner. Adapted from a Gourmet recipe.

Makes a filling lunch for one. Serves two as a side with a cup of light soup (such as tomato). I make it the night before to toss in my lunch bag the next day.

This sounds wonderful, I make something similar with pasta. I puree the beans with olive oil (so it like my sauce), then I add the tuna and pasta. So good. I hadn't thought about leaving the beans whole and doing something like this, great post!