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"With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.
This recipe is:
Quick
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
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.
“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.
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Reviewed on Apr. 09, 2011 by 1DomesticGoddess
There is nothing "zippy" about this tuna salad. I'm sorry for saying this, but, I thought this was "the worst" tasting tuna salad I have ever made. I wish I would of made a tuna casserole rather than making this sandwich!!
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