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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I always have frozen peas on hand for tossing in a salad. If you have any celery in the fridge, add some, sliced, to the salad
Tuna Barley Salad Preparation and cooking time: 30 minutes2/3 cup (3oz, 90gr) quick-cooking barley
1 1/3 cup (11oz, 330ml) chicken stock
2 hard-boiled eggs
9oz (270gr) tuna
1 - 2 ribs celery
1 cup peas frozen, thawed, no sauce
1/2 cup (3oz, 90gr) cherry tomatoes
2 tbs fresh, snipped chives
2 tbs fresh, snipped basil
Creamy Dressing:
2 tbs Dijon-style mustard
4 tbs Greek or plain yogurt
4 tbs mayonnaise
Put barley and chicken stock in a small saucepan. Cover and simmer until tender, about 15 minutes for quick cooking barley.
Cook eggs. When done, cool, peel and roughly chop.
Thaw peas by running under hot water; drain well. Open and drain tuna Cut cherry tomatoes in half. Roughly chop celery. Snip chives and basil.
Make dressing: Put all ingredients into a bowl and stir well to combine.
To finish: Put barley into a large bowl. Add tuna, eggs, peas, tomatoes, celery, herbs, dressing and stir well to combine.
Fresh Fruit
Your choice - watermelon, maybe?
Cooking schedule: 25 minutes |
Cut tomatoes |
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