A tuna sandwich with an iced tea and lemon wedge is so refreshing on a hot summer day. But the tuna has to be just right. It needs to have a bit of crunch, a little sweetness, and not too much mayo.
And I love this recipe that calls for crushed pineapple and mandarin oranges. It's slightly adjusted from a tuna recipe my friend Michele {an amazing cook} gave me. Enjoy!
1 {20 oz} can crushed pineapple-drained
2 {12 oz} cans sold white tuna-drained
1 {1 oz} can mandarin orange segments-drained
1 {8 oz} can water chestnuts-drained and chopped
1 cup light mayo
1 Tablespoon lemon juice
Gently mix above ingredients and chill. Serve on whole wheat bread with fresh lettuce.
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3 comments:
pineapple and water chestnuts?? gonna have to try it:).
Yum, yum, YUM! On faith, I'm going to step out of my tuna comfort zone and try this. Thanks for sharing!
That sounds awesome. I will be trying it! Thanks
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