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Reprinted from The Edge 2002.2003
Photo by Greg Bailey
Cajun Tuna Salad

SERVES TWO

• 1 lb. fresh tuna
• 1 cup good quality mayonnaise
• 2 T of Cajun seasoning spice
• 1/4 cup each of finely diced red onion, celery and red pepper
• salt and pepper

Poach 1 lb. fresh tuna cut into 1-inch cubes (see pesto shrimp salad recipe for poaching instructions). This step can be done one day ahead.

For Cajun mayonnaise, combine 1 cup good quality mayonnaise with 2 T of Cajun seasoning spice. Cover and refrigerate for 1 hour and taste – add more spice to taste.

Toss tuna with Cajun mayonnaise and stir in 1/4 cup each of finely diced red onion, celery and red pepper. Add salt and pepper as desired.

This salad is best mixed the day it is to be eaten. Use only enough sauce to lightly coat the ingredients.

Wine Pick:
Argyle Reserve Pinot Noir 1999- Chill the wine some, serving it at 65 degrees instead of 80 degrees



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