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Zippy Tuna Salad Recipe

"With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.
TOTAL TIME: Prep: 20 min. + chilling YIELD: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

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.

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.

Wine Pairings

Light-Bodied White Wine

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