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Getting positive feedback from readers who’ve tried and loved the recipes from these pages is immensely gratifying, especially when they are self-proclaimed “gourmet cooks” like Mrs. Fink. In her letter to Binah, Mrs. Fink wrote that although she loves cooking, she couldn’t figure out three classic dishes: mashed potatoes, tuna salad, and egg salad. After following directions from the “Super Spuds” (Issue #367), she was finally able to produce the coveted “fluffy, melt-in-your-mouth, just perfect mashed potatoes.” So now we can check off mashed potatoes, and move on to these tuna and egg salads. I hope they’ll pass the taste test and become part of your recipe repertoire!
10-12 ounces Gefen Tuna
1/2 cup Gefen Mayonnaise (or homemade)
2 celery stalks, thinly sliced
3 scallions, white parts only, thinly sliced
zest from 1/2 a lemon
1 tablespoon chopped parsley
In a medium bowl, mix all the ingredients together until well incorporated.
Serve with bread, crackers, or a leafy salad.
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