The weather’s getting nice. Recipes should be simple. Articles about recipes should be simpler still. Please enjoy this month’s recipe from Drew’s Kitchen. There… that’s about as simple as it gets!
Cucumber and Celery Salad with Tuna
Ingredients:
- (2) teaspoons poppy seeds
- (3) tablespoons rice vinegar
- (1) tablespoon granulated sugar
- (2) tablespoons extra-virgin olive oil
- (2) cucumbers, halved lengthwise and cut into ¼-inch half-moons (6 cups)
- (3) celery stalks, cut into ¼-inch pieces, inner leaves reserved
- (2) 5-oz can solid white tuna in water, drained and flaked
- Coarse salt and freshly ground black pepper
Preparation:
- In a medium bowl, stir together poppy seeds, vinegar, sugar and oil. Add cucumbers, celery and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately (or refrigerate, covered, up to 1 day)
- Delicious on its own or stuffed into pita.
Serves 4
