SUMMER TUNA SALAD   
  Ingredients :
    1 can (6 oz – 180 g) tuna fillet packed in oil, drained and flaked
    2 medium-size tomatoes, chopped
    1 cucumber, peeled, seeded and diced
    1 red pepper, seeded and deveined, diced
    ½ cup green onion, chopped (white and light green part)
    2 celery stalks, chopped
    1 cup pasta (fusilli, farfalle), cooked
    1 – 2 medium size avocados, diced
    3 tablespoons fresh dill, chopped
    Salt
    Pepper

    Ranch Dressing:
    ¾ cup mayonnaise
    1/3 cup yogurt
    ½ cup heavy cream
    2 tablespoons fresh parsley, chopped
    2 tablespoons celery leaves, finely chopped
    1 ½ teaspoon lemon juice
    1 teaspoon Dijon mustard
    2 tablespoons grated onion
    1 teaspoon garlic, finely chopped
    Salt
    Pepper

  Preparation:

Combine tuna, tomato, cucumber, red pepper, green onion and garlic in a large bowl. Add pasta and mix. Season with salt and pepper. Toss salad with part of the dressing and cover. Refrigerate until serving time. Add avocado and more dressing if desired. Sprinkle dill over salad.

Ranch Dressing:
Combine mayonnaise, yogurt and cream. Add remaining ingredients and combine. Correct seasoning. Cover and refrigerate for 1 hour before using.
 
        4 – 6 servings
       
 
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