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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With crunchy pecans and sweet pineapple, this tuna salad is my favorite, relates Tammy Toups of Beaumont, Texas. Ingredients:
1 can (8 ounces) crushed pineapple |
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:
1. 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.
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