Fresh Tuna and Red Potato SaladCuisine: American Category: fish Servings: 6 Ingredients:3 cups 1/2-inch cubes cooked redpotatoes (about 1 pound) 3 cups 1-inch pieces grilled yellowfin tuna or other lean fish fillets (about 1 pound) 2 cups chopped celery (about 4 medium stalks) 1 cup plain nonfat yogurt 1/4 cup chopped fresh parsley 2 tablespoons red wine vinegar or cider vinegar 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon pepper Instructions:Mix the ingredients while the potatoes are still hot--their warmth releases the flavors of the dressing, allowing the potatoes to absorb more flavor. In fact, if the potatoes and tuna are both hot, you can eat this immediately as a warm salad. Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servingsClick Here To Return To The Recipe List This Page Generated By: |