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| What You Need: |
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2 cups shredded lettuce, washed, dried, and chilled
4 medium-sized cooked potatoes, peeled and cubed
2 cups cold, cooked green peas
1 cup sliced radishes
2 cups cold, cooked or canned whole-kernel corn, drained
1 medium onion, peeled and minced
About 1¼ cups mayonnaise
2 tablespoons fresh lime or lemon juice
Salt, pepper to taste
2 cans (6½ or 7 ounces) tuna, drained and broken into chunks
3 tablespoons chopped fresh coriander or parsley
2 medium-sized tomatoes, peeled and cut into wedges
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| How To Cook: |
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1. Line a salad bowl with lettuce.
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2. Combine potatoes, peas, radishes, corn, and onion in another bowl.
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3. Mix together mayonnaise, lime or lemon juice, salt, and pepper; add to vegetable mixture.
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4. Spoon over lettuce to form a large mound.
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5. Make a deep depression with a spoon in center of mound and fill with tuna chunks.
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6. Sprinkle with coriander or parsley. Garnish with tomatoes.
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7. Refrigerate or serve at once.
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