Tuna Starter Recipe by Ruth Paget

Tuna Starter Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 romaine lettuce head cut into ½-inch strips 

-2 tomatoes, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or green onion 

-1/2 cup feta cheese cubes 

-8 pitted black olives (optional) 

-oil and vinegar dressing 

 Steps: 

1-Place romaine lettuce strips on a round serving dish. 

2-Mix tomatoes, tuna, onions, and cheese cubes together. Place mixture on top of the romaine leaves. 

3-Decorate salad with olives, if using. 

4-Serve with dressing on the side. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Red Onion Spread Hors d'oeuvres Recipe Created by Ruth Paget

Red Onion Spread Hors d’oeuvres Recipe Created by Ruth Paget

This simple hors d’oeuvres makes use of Monterey County California’s bumper crop in celery.  You can use any onion to make this recipe, but I like to use red ones for the color contrast with the celery.

Serves 4

Ingredients:

-1 large, peeled, and chopped red onion

-2 tablespoons olive oil

-1 cup sour cream

-8 washed celery stalks cut into 2-inch segments

Steps:

1-Sauté the red onion in olive oil for 5 minutes.

2-Add red onion and pan juices to the sour cream and mix.

3-Place the red onion mixture in the cavity of the celery. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie