Wednesday, June 25, 2014


24-oz canned tuna in water, drained
1 can sliced water chestnuts, drained
1 cup chopped pecans
1 cup chopped celery, center of stalk and leaves
salt to taste, optional
freshly ground black pepper to taste, optional
1/2 to 1 cup mayonnaise-style salad dressing

In a medium mixing bowl combine the tuna and water chestnuts (that have been cut into smaller pieces, if desired). Stir in the pecans and celery. Add the salt and pepper, if using. Add enough salad dressing to make as moist as you desire, combine well.

Serve on a bed of lettuce leaves or use to make sandwiches.

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