It’s a rainy day here in NYC; it seems like it has been raining forever. I can’t remember a rainier spring. I was going to say summer because I always think of June being the summer, but since tomorrow is the summer solstice, today is still technically spring. To top off the rainy day, one of my sons is sick so we’re stuck in the house. When I’m stuck inside, I love to cook. I made a Big Dutch Baby for the boys for breakfast, I then made a banana caramel cake which is cooling (if it’s good, I’ll post the recipe later), and I made this tuna salad for my own lunch. This salad was really tasty. It’s a nice twist on your traditional tuna salad. I love the sweet/salty combination. It’s definitely worth a try if you’re looking for something a little different.
You can use this salad as a sandwich filling, or eat it straight from the plate as I did.
Tuna Salad with Cranberries
1 (6 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
1 1/2 tablespoons dried cranberries
1 1/2 tablespoons slivered almonds
saltPlace the tuna in a bowl, and mash with a fork. Mix in mayonnaise to evenly coat tuna. Mix cranberries and season with salt. Serve on crackers or in a sandwich.
Yield: Filling for 1 – 2 sandwiches (depending upon how much tuna you like in your sandwich)