Tuna Twist

Tuna

[lin_video src=http://eplayer.clipsyndicate.com/embed/player.js?aspect_ratio=3×2&auto_next=1&auto_start=0&div_id=videoplayer-1366307572&height=400&page_count=5&pf_id=9623&show_title=1&va_id=4023053&width=640&windows=2 service=syndicaster width=640 height=400 div_id=videoplayer-1366307572 type=script]

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

Ingredients:
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)

Directions:

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 .

KSN.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

blog comments powered by Disqus