May 12, 2010

Oriental Tuna Salad

celery, fish/seafood, lunch, nuts, peas, picnic, Salad, tuna, water chestnuts

Presented by

43 ratings

Prep time: 18 minutes
chilling time 5 hours
Servings: 4 to 6
Partner: Dill Sour Cream Scones

On hot summer afternoons, we ate cool, crisp tuna salad on Grandma’s front porch.

Ingredients

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

Sauté 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.

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.