Pineapple Almond Tuna Salad

Here's another summertime favorite from the k2 culinary closet.  Even though I'm not a huge seafood fan, I do like canned tuna and was looking for something different to do with it.  It's an easy recipe, but quite tasty.

Pineapple Almond Tuna Salad

1 large can (or 2 small cans) tuna, drained
1/2 cup pineapple, chopped or crushed
1/8 cup almond slivers, chopped
2 tbsp mayonnaise

Mix all the ingredients together and serve.

NOTES

If you're using canned crushed pineapple, you want to drain off as much of the liquid as possible before mixing it in otherwise the tuna gets very slimey (which is not a word you want to use with tuna).

If you're using fresh pineapple, you basically want to mince it.

If you only have whole almonds on hand, chop them up in the food processor for a couple of minutes.

You can serve it on a bed of lettuce (show above with full leaves of Romaine), between slices of your favorite bread, or with crackers.

If you're looking for a hearty appetizer, this would make a good filling for a choux paste puff pastry (see TCC Profiteroles) or mini bread basket (see TCC Bread Baskets).