Salade de Thon au Céleri

Preparation info

  • Difficulty

    Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some tunny fish (this can be bought almost anywhere), cut it in small pieces, season with wine vinegar and a little French mustard. Add some raw celery seasoned in the same way, and also cut in very small pieces. Add chopped fines herbes (tarragon, parsley and chervil, also chives if obtainable), stir well and serve in a small salad bowl.