TimeOut

Dinner the Tuesday after your Sunday brunch . . .

 

. . . was salade niçoise, So Cal style.

Jalapeños . . .

. . . celery . . .

. . . green onions . . .

. . . sweet yellow pepper . . .

. . . half peeled radish . . .

. . . dry black Greek olives . . .

. . . and the three seasonings - plain yellow mustard . . .

. . . Tony Cachere's Cajun Seasoning, and granulated garlic.

Before adding tuna (packed in olive oil, naturally!) . . .

. . . after . . .

. . . and finally, with yellow mustard and seasonings.

There are times when nothing satisfies quite as well . . .

. . . as a freshly made tuna salad with all the trimmings.

Art