Thursday, May 8, 2014

Tuna Salad with Apples and Almonds

In a prequel to Undercover Nudist, murder once more turns up at Oak Grove Nudist Camp. Suspect number one is Barbara Bassett, self-proclaimed thief—"not a robber, they're violent!" who turns up at the camp while looking for a place to hideout from a would-be partner in crime. Unaware that Barbara is a "nice" sort of thief who specializes in stealing things people don't really need—like art and jewelry—Ned Nackero and Carola Szegy befriend the self-proclaimed thief and cook for her while seeking a solution to the crime.

Tuna Salad with Apples and Almonds


2  8 oz cans reg or 1 extra large 16 oz. can white albacore Tuna (Meat, Not chunky) Packed in water.
1 fresh ripe Red Delicious apple peeled, cored, and cubed
4 oz almond chips sliced lengthwise. (Available in most grocery stores
2 tbsp butter
Dash of salt.
1/2 tsp celery seed
1/2 cup Mayonaise
1/2 tsp. Salt


Spread out Almond chips in a pie tin. Dot with butter, sprinkle with dash of salt. Toast under broiler until they begin to brown.  Don't let them burn, but browning enhances the flavor. Reserve.

Peel and cube Apple, place in zip lock bag to keep it from going brown.

Drain canned tuna and place in large bowl. Break apart with fork.

Add Mayonaise and mix.

Add apple and almonds, and seasoning mixing well.

You can add more mayonaisse if you like yours creamy, less if you like it dryer.

Make 5-6 sandwiches. Good on Wheat, Rye, or White, or on Kaiser rolls, buttered and toasted under the broiler.

I mix mine in a covered casserole, so it will keep if there are leftovers, though there usually isn't  much left.

1 comment: