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Zippy Tuna Salad

"With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    3 cups

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1 can (12 ounces) tuna, drained and flaked
  • 2 hard-boiled large 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

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

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