Tuna-Ravioli Salad

April 28, 2015
Author Notes

This salad is great to take to summer parties, picnics, or just outside to your back yard and feed your hard-working husband, drizzled with lemon juice,** and sprinkled with fresh ground pepper.
**the salad, not the husband. Lemon juice brings out flavors in pasta. —All that's Jas

  • Serves 2-4
  • 1 small bag frozen cheese ravioli (16 oz.)
  • 1 can tuna fish
  • 1/2 red bell pepper
  • 1/2 seedless cucumber
  • 2 tablespoons white wine vinegar
  • 4 ounces onion and chive cream cheese
  • 1/3 cup plain yogurt
  • some fresh dill
  • salt and freshly ground pepper to taste
In This Recipe
  1. Boil ravioli in salted water according to package instructions. I always add a teaspoon or two of oil whenever I cook any kind of pasta as it prevents sticking. Drain. Clean and slice pepper into strips. Wash the cucumber and cut into slices. Drain tuna. Add all to a bowl.
  2. Mix together cream cheese, yogurt, dill and vinegar. Gently fold the dressing with salad ingredients and season to taste with salt and pepper.

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