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Peanut Tuna Salad
1 can white albacore tuna, packed in spring water, drained
1 hardboiled egg, shell removed, chopped fine
1/4 cup white onion, diced very, very fine
1/4 cup unsalted peanuts, chopped very fine
1 Tablespoon of Mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon yellow mustard
1 Tablespoon pickle relish (sweet or dill, your choice)
Combine tuna and chopped hardboiled egg, relish and chopped peanuts in
a bowl.
In another bowl, add all remaining ingredients and mix well together to
form the dressing. Season with black pepper, a tiny pinch of Cayenne pepper,
and salt to taste. I find that this does not need salt, but you may want
to add some salt.
Mix the dressing with the tuna, nuts and relish. Serve on bread for sandwiches
or over salad greens or stuffed into a tomato served over salad greens.
The subtle flavor of the chopped nuts is very good, as is the texture
the nuts add.
Cheri Bowman
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