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Ingredients:

 

1 cup cooked baby potatoes

1 cup cooked green beans (Baguio beans / abitsuelas)

1 – 184 grams Century Tuna Chunks in Vegetable Oil (or

Flakes in Vegetable Oil), drained

1 cup assorted sliced bell peppers – red, green, yellow

2 cups assorted lettuce

1/4 cup sliced black olives

2 hard-cooked eggs, sliced into wedges

 

Dressing:

2 tablespoons lemon juice or vinegar

1 tablespoon minced shallots

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1 teaspoon strained bagoong isda (or 1/2 teaspoon salt)

1/2 cup olive oil

2 tablespoons chopped fresh sweet basil

1 tablespoon chopped fresh thyme leaves (optional)

1/4 teaspoon freshly ground black pepper

 

 

Procedure:

 

Combine vegetables and tuna in a large bowl. Whisk together all ingredients for the dressing. Serve dressing on the side with the salad or toss into gently before serving.

 

Makes 5 to 6 servings.

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