I hope this email finds you and your loved ones well and safe. Scott and I have been sheltering in place for awhile now and it’s slowly becoming our “normal.” To prepare for this time at home, I bought some canned tuna with this recipe in mind. This recipe has five ingredients plus some salt and pepper, and together, the flavors are quite nice. We used four cans of tuna and enjoyed leftovers. Serve with crackers or a piece of toast! Stay well.
Neiman Marcus Tuna-Pecan Salad
3/4 cup pecan pieces
18 ounces chunk white albacore tuna (packed in water), thoroughly drained
1 1/4 cup mayonnaise
1/2 cup sliced canned water chestnuts
1/2 cup minced celery
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper (I used black pepper)
Preheat the oven to 350 degrees. Place the pecan pieces on a cookie sheet and toast in the oven for about 10 minutes or until fragrant and golden brown. Stir the nuts once or twice to avoid burning the edges. Remove from the oven and let it cool.
Place the tuna in a mixing bowl and break it up using a fork. Add the toasted pecans, mayonnaise, water chestnuts, celery, salt and pepper and mix well. Cover the mixing bowl with plastic wrap and let chill in the refrigerator for at least 1 hour before serving.
Credit: Neiman Marcus Cooks