Zippy Tuna Salad Recipe
With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.
This recipe is:
Quick
Prep: 20 min. + chilling
Yield: 6 Servings
Ingredients
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 can (12 ounces) tuna, drained and flaked
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/4 cup chopped onion
6 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon Creole seasoning
1/8 teaspoon minced garlic
Dash celery salt
Dash cayenne pepper
1/4 cup chopped pecans
Directions
Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill. Add pecans just before serving. Yield: 3 cups.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1/2 cup) equals 260 calories, 17 g fat (2 g saturated fat), 93 mg cholesterol, 350 mg sodium, 10 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Zippy Tuna Salad in Taste of Home February/March 1997, p54
Tip
Broccoli's Better
"I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads," reveals field editor Betty J. of Ruston, Louisiana.
With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.
This recipe is:
Quick
Prep: 20 min. + chilling
Yield: 6 Servings
Ingredients
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 can (12 ounces) tuna, drained and flaked
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/4 cup chopped onion
6 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon Creole seasoning
1/8 teaspoon minced garlic
Dash celery salt
Dash cayenne pepper
1/4 cup chopped pecans
Directions
Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill. Add pecans just before serving. Yield: 3 cups.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1/2 cup) equals 260 calories, 17 g fat (2 g saturated fat), 93 mg cholesterol, 350 mg sodium, 10 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Zippy Tuna Salad in Taste of Home February/March 1997, p54
Tip
Broccoli's Better
"I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads," reveals field editor Betty J. of Ruston, Louisiana.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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