Riverdog Farm Recipes!

RDF Tuna Salad
By: Daryl Ruedrich/Riverdog Farm Mechanic

Ingredients:

• 1-2     cans tuna fish, in water no salt added, drain water
• 1 white     spring onion, chopped
• 1     carrot, shredded
• 3     tablespoons English peas, shelled
• 1-2     tablespoons Mayo (home made is best, if you’d like the recipe email     csa@riverdogfarm.com)
• 1/2     pickle
• 1     teaspoon ground mustard
• 1/2     lemon juice
• salt     and pepper to taste
• 1     small-medium beet shredded, for on top
• 1 head of     Little Gem lettuce, thinly shredded
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Instructions:

1. In a     bowl add tuna, white spring onion, carrot, shelled English peas, mayo,     mustard and lemon juice.  
2. Mix     until all items are evenly coated with dressing.
3. If you     prefer more of a wet salad add a bit more mayo and lemon juice.      Olive Oil can be used as a sub for mayo.
4. Serve     on a bed of lettuce with beets on top.  

**This also makes a great sandwich, which you’ll want to drizzle with olive oil and vinegar, after toasting the bread.  Or roll it up in a lavash or pita bread. Tortillas are also good.

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