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August 2, 2011
Oriental Tuna Salad
Memorable Salads
Prep time:
18 minuteschilling time:
5 hours“On hot summer afternoons, we ate cool, crisp tuna salad on Grandma's front porch.”
Ingredients
Serves 4
- 1 (10-ounce) package frozen peas, thawed
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon each soy sauce and Worcestershire sauce
- 1/4 teaspoon each curry powder and garlic powder
- 1 cup sliced celery
- 1 (6-ounce) can sliced water chestnuts, drained
- 1/4 cup sliced green onions
- 2 (6-ounce) cans water-packed tuna, drained
- 2 ounces slivered almonds
- 1 (5-ounce) can chow mein noodles
Directions
1
Place peas in enough boiling water to cover in a large heatproof bowl. Let stand for 1 minute; drain. Rinse with cold water; drain well. Set peas aside.
2
Mix mayonnaise, lemon juice, soy sauce, Worcestershire sauce, curry powder and garlic powder in a large bowl.
3
Flake the tuna. Add the peas, celery, water chestnuts and green onions to the mayonnaise mixture and mix well. Fold in the tuna.
4
Chill salad, tightly covered, for 5 hours.
5
Saute the almonds in a small skillet over medium-high heat until browned, about 5 minutes.
6
Add the chow mein noodles to the salad and mix gently. Line a salad bowl with lettuce, if desired. Spoon salad into the salad bowl. Sprinkle with almonds. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
For sit-down luncheons, Grandma often served this tuna salad in hollowed-out tomatoes. When she did that, she omitted the chow mein noodles. She often snipped several chives into the salad in place of the green onions.
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