Recipe by Patricia Jones
"The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good."
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1 (12 ounce) can
albacore tuna in water, drained and flaked
green onions, chopped
pimento-stuffed green olives, chopped
blanched slivered almonds
I thought this was great, but there was way too much mayo and sour cream. I used about a third of what the recipe called for the next time I made it, and it was perfect. I also love capers, so I added a few more. Overall, it was great! Definately my new tuna recipe!
I agree with another reviewer, there are too many flavors together. It was pretty overwhelming. I don't think it had a bad taste, it was just very strong.
MMMMMMM....Love tuna salad and this was really yummy. I didn't have any almonds in the house, so I had to omit them. I cut back on the mayo and also added green pepper. I put this on an english muffin added some shredded cheddar and put it under the broiler for a tasty tuna melt! Thanks Patricia!
Interesting blend of textures of flavours. Unfortunately, I did not have almonds on hand so I omitted that from the recipe. I can imagine, however, the crunchiness from the nuts would have been a great addition. I also used yellow peppers in replacement of the celery. I've never tried tuna salad with sour cream, so this was an interesting taste. Next time, I would probably add less of both the sour cream and the mayo as it was a bit too creamy for me. Overall, I quite enjoyed it.
It was really good, but there was way too much mayo and sour cream for me, I would cut the amount of each in half next time. I would also either omit the capers or 1/2 the olives because it was a bit salty for me. Lastly I added a dash or black pepper and a squeeze of lemon juice which added the kick I needed. I'll probably make this again with the changes.
I love this recipe and have made it many times. We particularly like it served on extra Sourdough bread, but have enjoyed it on a bed of lettuce for a light and cool summer dinner. Since I am not a person who loves tuna (but know I should eat some fish now and then) all these tasty ingredients effectively mask the fishy-ness that keeps me from eating tuna. Thanks for giving me a tuna salad recipe that I can really enjoy.
I felt the capers made the salad too salty. I used black olives instead of green. I might make this again with some different ingredients.
This recipe was okay, but it needs something to give it a little kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Tuna Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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