NEXT RECIPE >

TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings

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

Nutritional Facts

260 calories: 1/2 cup, 17g fat (2g saturated fat), 93mg cholesterol, 350mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 17g protein .

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.
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.
Originally published as Zippy Tuna Salad in Taste of Home February/March 1997, p54

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Zippy Tuna Salad

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
1DomesticGoddess
Reviewed Apr. 9, 2011

"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!!"

Loading Image