There are friends who come in and out of your life throughout the years and one of those for me is Molly. She helped me during a hard time in my life and we have been somehow attached ever since. I lost touch with her for awhile, but in the last five years we have reconnected and our conversations started up as though we’d seen each other just yesterday instead of fifteen years ago! Besides the friendship, one of the things she gave me is one of my now favorite recipes for this Hearty Tuna Salad.
It does have tuna in it which, even though mentioned in the name of the salad, is actually not the most noticeable ingredient! There are tons of crunchy little vegetables in it along with a creamy mayonnaise-based dressing that combine together to make the perfect salad. Sometimes I change up the ingredients a little if I don’t have everything on hand, but the original recipe is the best. I could eat this salad every day….
- 2 (6 oz.) cans Tuna
- 1 (10 oz.) package frozen peas, unthawed
- 1/2 medium onion , finely chopped
- 1 cup thinly sliced celery
- 1/2 cup water chestnuts , sliced
- 1 cup canned chow mien noodles
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 1 cup toasted , sliced almonds
- Lettuce leaves
Drain tuna and break into pieces.
Stir in frozen peas, onion, celery, and water chestnuts.
Add noodles to tuna and lightly mix.
Combine mayonnaise, lemon juice, and soy sauce.
Just before serving, add mayonnaise mixture and toss lightly. (I would add some noodles at the last minute too, to keep them crunchy.)
Serve on lettuce cups or on a single plate with lettuce and sprinkle almonds on top.
Tips and Stuff:
Make sure the peas are frozen - that gives it a nice extra crunch.
I use only about 1/4 of a chopped onion and that enough, but if you like more feel free to use the entire onion. Don't complain to me when you have onion breath.
Use canned whole water chestnuts and slice them yourself - it's way cheaper.
Best when the tuna mixture (without the noodles) is refrigerated a couple of hours before serving (then put in the noodles just before serving).
My photos show pecans instead of almonds and its good that way, too. We still have a ton of pecans from the fall crop! I think almonds are a little better on it, though.