Recipe: Zippy Tuna Salad

ZIPPY TUNA SALAD

1 (8 oz) can crushed pineapple
1 (12 oz) can tuna, drained and flaked
hard-cooked eggs, chopped (to taste)
1/2 cup chopped celery
1/4 cup chopped onion
6 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon Creole seasoning
1/8 teaspoon minced garlic
dash celery salt
dash cayenne pepper
1/4 cup chopped pecans

Drain pineapple, reserving 2 tablespoons juice. combine pineapple , tuna, eggs, celery and onion; set aside.

In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill.

Add pecans just before serving.

Makes 3 cups
Source: Taste of Home, February-March, 1997