Zippy Tuna Salad Recipe
- 1 (8 ounce) can crushed pineapple
- 1 (12 ounce) can tuna, drained and flaked
- 2 hard-cooked eggs, chopped
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 6 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Creole seasoning
- 1/8 teaspoon minced garlic
- 1 dash celery salt
- dash cayenne pepper
- 1/4 cup chopped pecans
- Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill. Add pecans just before serving.
