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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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I adapted this recipe from Better Homes and Gardens, and it's the best I've ever had. Just enough crunch, just enough mayo. It's perfect! I like to serve this in pita pockets with a little lettuce. Ingredients:
2 (7 1/16 ounce) bags chunk white tuna in water, drained of liquid (vacuum-sealed) |
1/2 cup celery, chopped (about one stalk) |
1 (8 ounce) can water chestnuts, chopped |
1/4 cup green onion (about two green onions) |
1/2 cup mayonnaise (heaping) |
1 tablespoon lemon juice |
1/2 teaspoon dried dill (or two tsp snipped fresh dill or 1/2 tsp basil, if using chicken instead of tuna) |
1/4 teaspoon salt |
Directions:
1. In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
2. In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
3. Chill for a couple hours, covered.
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