Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Crunchy Tuna and Almond Salad
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½ cup light mayonnaise |
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1 teaspoon grated lemon rind |
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1 tablespoon fresh lemon juice |
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½ teaspoon curry powder |
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1/8 teaspoon garlic powder |
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1 (13 ounce) can solid white tuna in spring water, drained |
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1/3-1/2 (10 oz) package frozen peas, thawed |
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2 celery ribs, chopped |
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¼ teaspoon salt |
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1/8 teaspoon pepper |
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Sprinkle of celery salt |
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¼ cup toasted slivered almonds |
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½ cup chow mein noodles |
Stir together first five ingredients in a large bowl until blended. Add tuna and next five ingredients; toss gently to coat. Serve over greens. Sprinkle with almonds and noodles.
NOTE: This is from the April 2004 Southern Living. It called for ¾ cup of light mayonnaise. I do not like "soupy" tuna salad, so I cut it down to ½ cup and it was plenty. I also used light Miracle Whip, but that is just my preference. It said to toast the slivered almonds, but I had some sliced ones in the freezer and just sprinkled those across it, then topped it with the chow mein noodles. I did not have any lettuce, so I sliced a tomato and served it over the tomato. I also served it with the Poppy Seed Fruit Salad recipe I found in Taste of Home, which is elsewhere on the site.