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Tuna Salad

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.


6 ounces tofu, drained

1 – 6 ounce can of tuna (drain oil or water)

1/2 cup chopped celery

1/4 cup chopped onions

minced parsley (optional)

2 1/2 tablespoons mayonnaise

1 teaspoon lemon juice

1 teaspoon salt



Crumble tofu with potato masher and mix last 3 ingredients.  Flake tuna; mix with tofu.  Add celery and onion into tuna and tofu mixture.  Arrange lettuce leaves in salad bowl; place tuna and tofu mixture in center.  Sprinkle minced parsley according to preference.

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