Tuna Twist


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Today’s recipe comes from the kitchen of Nancy Bell Ringer.

1 ¼ C mayonnaise
¼ C apple cider vinegar
2 t pepper
8 oz. rotini (preferably the garden variety-it makes it prettier?)
7 oz tuna, drained if necessary
1 C frozen peas
1 C sliced celery
½ C red onion, minced
¼ C fresh dill, chopped or 1 T dill weed (NOT dill seed!)
½ C sliced almonds, toasted (opt)


Stir mayonnaise, vinegar and pepper together in a bowl. Add remaining ingredients (except almonds); toss to coat. Chill for at least an hour (best the next day). Top with almonds right before serving. Great served with toasted, buttered English muffins .

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