Clark Here's another verison of Tuna Salad. This is the way I prefer it. I don't remember the exact proportions. 1 can drained chunk tuna1 cup cooked pasta (bowties, rotini work well; something with a shape, no elbows)1/4 - 1/2 cup diced green &/or red bell pepper sliced green onions, (about 2)1 small can sliced black olivessalt and pepper to taste (fresh pepper works great here) 1/8 - 1/4 cup Extra Virgin Olive OilMix all together, chill for at least an hour. Since all the flavor comes from the olive oil, salt and pepper they really matter. So use the best you can. You can also subsitute diced veggies, but, needs to be diceable. So broccoli and califlower don't work well, since work best in pieces that need to be larger than the salad can stand. Angela
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