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TUNA OR SALMON SALAD DELUXE

Tuna or salmon and pasta salad

To make salmon salad, substitute one 14 oz. can of drained salmon for the tuna

8 oz. Orecchiette pasta cooked
and drained (or medium shells
if you can't find orecchiette)
1/3 cup black olives thinly sliced
1 cup thinly sliced celery
1 1/2 Tbsp. Grey Poupon mustard
12 oz. Albacore tuna in water, drained

1 medium cucumber
4 hard boiled eggs (optional)
4 green onions sliced 1/4"
1/3 cup green stuffed olives thinly sliced
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
Salt and pepper to taste

HINT: When you drain the pasta do not rinse, but toss with 1 Tbsp. olive oil.

You can also make this salad with elbow maccaroni, but it won't taste as good!

Peel cucumber, cut lengthwise into quarters, remove seeds. Lightly salt the quarters and let sit for 15 minutes. Then rinse them and squeeze to remove extra water and the "burp" juices. Then slice it thinly and add to the very large bowl in which you have already put the celery, onion, olives, mustard, sour cream and mayonnaise. You might want a splash of red wine vinegar for extra tang.

Cut eggs (if you are using them) in half. Throw away two of the yolks. Chop the rest and add to the bowl. Add freshly ground pepper and salt to taste. Mix in the tuna. Add the pasta and mix well.

This may need a little more mayonnaise, but shouldn't be runny. Chill for about one hour. It actually tastes best when it's fresh and just cooled off, but unless you are having a large group you'll be eating it for a few meals.

Serve with plenty of fresh, juicy tomato wedges, on a bed of lettuce if you wish. SERVES A BUNCH (around 6, that is)

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