This Can't be Tuna Salad!

I first tasted this tuna salad at a monthly Bunco gathering. It turned out that I already owned the cookbook where the recipe was found. The cookbook is Ropin' the Flavors of Texas by the Junior League of Victoria.

The recipe calls for dried green bell pepper. I have a little left in my jar, but not enough. I have a hard time finding it in our grocery stores. So I just used fresh bell pepper very finely chopped.

The most time-consuming part of the recipe is cooking the rice!

The recipe calls for mayo and sour cream!

It is also best prepared the night before!

This Can't be Tuna Salad

1 (6-ounce) package long grain and wild rice

2 (6-ounce) cans spring water tuna, drained

1 cup salted cashews, coarsely chopped

1 cup mayonnaise

1/2 cup sour cream

2 tablespoons dried green bell pepper

1 tablespoon dried chopped onion

1 tablespoon Crazy Jane's Mixed Up Salt or seasoned salt

1/2 teaspoon crushed red pepper flakes

Prepare rice according to package directions; cool.

Combine rice, tuna, cashews, mayonnaise, sour cream, bell pepper, onion, salt and pepper flakes. Cover and refrigerate at least 4 hours before serving. Serve on a bed of mixed lettuce, croissants, hollowed out sourdough rolls, or in an avocado half.

This recipe is best prepared at least one day in advance so the nuts can soften and all of the flavors can blend. It also freezes well.

Ya'll Come Back,

Lorilee