When I was young, I didn’t care for tuna; the texture was too mushy. I quickly became a convert when working at The Depot Deli. Their tuna salad had all kinds of crunchy textures and flavors. Here’s the recipe, as I remember it.
- 14 oz Albacore tuna in water, drained
- 1/4 cup onion, diced
- 2 celery stalks, chopped
- 1/2 cup dill pickle, chopped
- 2/3 cup mayonaisse
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dill
- (optional) 1 apple, chopped
- fresh ground pepper to taste
Combine all ingredients, and serve either as a sandwich, on a green salad, or with crackers.
This is one of my favorite pasta salads. Perfect for a picnic lunch (we especially like it when we’re rock climbing).
- ½ box penne pasta boiled and drained
- 1 lb. chicken breast, cooked and diced
- 1 cup sharp cheddar, diced
- 2 cups seedless grapes, halved
- ¼ cup chopped green onion
- ¼ cup mayonnaise
- 1½ tablespoons Dijon
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill weed
- 1 tablespoon curry powder
- 1 teaspoon lemon pepper
- ½ teaspoon sugar
- salt & pepper to taste
Boil pasta, and rinse with cold water.
Mix the dressing: mayo, dijon, sour cream, vinegar and spices. Pour the dressing over the other ingredients in a large bowl and mix. Chill in fridge for 1 hour before serving.