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Polynesian Tuna Salad

Carol Rosenstock

This is a great summer recipe; also a great brunch item.  It can be made in advance (even the day before); just add grapes at the last minute.

Food Editor's notes:  This is a refreshing variation of a commonly served food.  The celery, water chestnuts, and almonds (optional if you have finicky kids) add lots of crunch, and the pineapple and grapes add sweetness.  It's definitely tuna, but with a milder flavor.  I noshed on this all day when we made this in the ShalomBoston.com test kitchen!

2 6-ounce cans tuna, drained and flaked
1 cup diced celery
1 cup crushed pineapple
1 cup red or green seedless grapes, halved
1 4-ounce can water chestnuts, drained and sliced
1/4 cup slivered almonds
1/2 cup mayonnaise
Combine all the ingredients in a large bowl.  (You can use a food processor to make it smoother – but hold the grapes until just before serving.)  Chill 2 hours.

Serves 4-6.

An empty nester, Carol Rosenstock and her husband Steven live in Needham.  They are the proud parents of two sons.   Carol enjoys cooking and baking and loves to try new recipes.  Carol is very active in Women’s American ORT and is currently chairing a cookbook committee at Temple Aliyah in Needham.  She is a fan of ShalomBoston.com.

Polynesian Tuna Salad


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