Tuna Salad

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.

tuna salad


  • 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.

Curry Chicken Pasta Salad

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.