Refreshing Salads for those Hot Evenings

By  Teresa Quizoz from the June 2011 Edition


“T” from Schooners


1 can water-packed tuna, well drained
3 hard cooked eggs, coarsely chopped ½ cup seedless green grapes, halved
2 tablespoons chopped red onion
1 teaspoon finely grated lemon zest Freshly ground black pepper, to taste
3 tablespoons mayonnaise
2 tablespoons sour cream
8 decorative lettuce leaves.

Final Preparation:

Combine the tuna, eggs, grapes, red onion, lemon zest, and pepper in bowl.
Toss gently with a fork.
Mix the mayonnaise and sour cream together, and toss this with the tuna salad.
Serve on lettuce leaves.
Recipe makes 4 portions.


Freda Rumford


1 large head Boston lettuce
1 pound green beans, cooked al dente.
1-1/2 tablespoons minced shallots or onions 1/2 to 2/3 cup vinaigrette dressing
Salt and pepper
3 or 4 tomatoes, cut into wedges (or 12 cherry tomatoes, halved)
3 or 4 potatoes, peeled, sliced, and cooked Two 3-ounce cans tuna, preferably oil-packed 6 hard-boiled eggs, peeled and halved
1 can of flat anchovy fillets (optional) or a little anchovy puree
1/3 cup small black olives 2 to 3 tablespoons capers

Final Preparation
Arrange the lettuce leaves on a large platter, toss the beans with the shallots, a little of the vinaigrette, salt and pepper. Toss the tomatoes in vinaigrette. Arrange the potatoes and beans around lettuce with tomatoes and small pieces of tuna. Put halves of hard-boiled eggs, sunny side up, and curl an anchovy on top (if used). Drizzle remaining vinaigrette over salad; Sprinkle olives, capers on platter.

Recipe serves 6


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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Manzanillo Sun Writer

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

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