Cooked elbow macaroni 2 cups
Tuna fish 1 can
Quartered tomatoes 2
Sliced stuffed olives ½ cup
Mayonnaise 3 tbsp
Salt to taste
Black pepper to taste
Lettuce leaves to serve
Method:
Rinse 2 cups cooked elbow macaroni in cold water, drain and set aside.
Combine all ingredients in large bowl.
Refrigerate until time to serve.
Serve on lettuce leaves.
Fish Salad by Zarnak Sidhwa
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