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Cucumber Tuna Salad


3 small cucumbers

1 can (7oz.) tuna packaged in oilve oil

20 large basil leaves

2 tablespoons Rouses mayonnaise

2 tablespoons Rouses vinaigrette dressing

1/4 cup green grapes, sliced in half

Rouses salt and fresh ground black pepper to taste


Peel cucumbers, cut in quarter lengthwise, and slice to make bite-sized pieces. Drain olive oil from tuna and flake apart with a fork. In a medium size bowl, toss cucumbers grapes and tuna.

Rinse and dry basil leaves. To make the chiffonade stack about 10 leaves, roll lengthwise into a cigar shape, and slice across shredding the basil. Add to bowl.

In a small bowl, whisk vinaigrette dressing into mayo. Pour over salad. Lightly toss. Gently stir dressing into salad and season to taste with salt and fresh ground black pepper. (serves 2)

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