There are so many ways to make tuna salad and this is an item
most of us usually have in our pantry. Of all the combinations I’ve made, this is my favorite! The crunch of the roasted almonds coupled with the tang of the pickled red onion is so good! You can eat this on a sandwich, with crackers, on a wrap, a salad or just with a spoon ;-). If you don’t have tuna, you can use canned salmon or canned chicken.
• 1 can tuna
• 1/3 cup celery
• 1/8 cup slivered almonds
• 1 tbsp. red onion
• ½ tsp sugar
• 1 tsp dill
• 1 tsp mustard
• 1 tbsp. mayo (optional)
- Place tuna in a bowl.
- Roast slivered almonds in toaster over. These burn quickly so keep an eye on it.
- Place red onion in little bowl. Add vinegar and sugar and let sit for at least 10 minutes to pickle.
- Remove the liquid from onion.
- Add almonds, onion, dill, mustard, mayo and celery in bowl.
- Stir to combine.