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Wickles Tuna Salad PDF Print E-mail

KosherEye.com

Ingredients:

2 cans 7.06-ounce Chunk Light Tuna in water
3/4  cup red bell pepper, finely diced
1/2  cup sweet onion, finely diced
1/2  cup celery, finely diced
2  tablespoons Wickles Relish
1/2  cup mayonnaise
1/2  cup chopped fresh Italian parsley
2  teaspoons fresh dill
3/4  teaspoon salt
1/2  teaspoon white pepper
1/4  teaspoon dry rosemary, crushed by hand
1 teaspoon fresh thyme

Directions:

Chop tuna into fine consistency with fork

Combine all other ingredients and blend with wire whisk until a smooth consistency is achieved, or just use a food processor.

As a dip, serve in a bowl with non-chopped fresh Italian parsley leaves as a garnish.

For more robust flavor, let stand in the refrigerator overnight.

Notes:

Parve

 
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