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Greek Tuna Salad

1/2 cucumber, peeled
A good handful cherry tomatoes
1/3 cup Kalamata olives
3 ounces feta cheese
1 6-ounce can tuna in olive oil, not drained.
Salt and pepper to taste

Halve the cucumber lengthwise and cut crosswise into 1/4-inch thick pieces. Cut the tomatoes into halves, pit and quarter the olives and cut the cheese into 1/4-inch chunks.

In a medium bowl, combine the cucumber, tomatoes, olives, feta and tuna with oil from the can. Gently toss the salad to keep the tuna in big pieces and season to taste.

Makes 2 generous servings.

Thursday, September 09, 1999

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