Wednesday, April 15, 2015

Tuna Salad with Cucumber, Cranberries, and Pecans

THE GOOD THING ABOUT LIVING in a tourist town is that we get to live like we are on vacation all the time. The down side is there are entirely too many people in our town. From now until the end of October, we will have trouble finding a place to park in order to dine at our favorite restaurants. We will have to be extra vigilant when driving through town because the tourists, as they gaze around at the beauty and magnificence are apt to blissfully wander into the road.

Today it has rained all day. It is very chilly and foggy. I have a pot of beans simmering and cupcakes baking. As I work in my kitchen, I love staring out the window. The trees are verdant, the mountains are shrouded in mist, and the dogwood blossoms are practically glowing.

Yesterday it was dry and quite warm and I prepared salad for supper.

Ahh, my beautiful life in the mountains. . .

Tuna Salad with Cucumber, Cranberries, and Pecans
(adapted from The Daily Meal)
2 cans (or 10 ounces) tuna
1/2 cup diced cucumber
2 scallions, sliced
1/4 cup dried cranberries
1/4 cup pecans, roasted and chopped
1/4 cup mayonnaise
1 Tbsp. Dijon mustard
Salt and pepper to taste

Combine all ingredients. Serve as a sandwich spread or on lettuce, garnishing as desired.


  1. I can imagine it'd be a bit of a pain having an influx of tourists every year. Although what a nice boost for the economy! Anyway, I love tuna salad. And you've reminded me it's been way too long since I've made it! Love the idea of the cranberries -- that's a really nice touch. Thanks!

    1. John, yes tourism drives our local economy. Aside from the personal inconvenience, we welcome them and certainly understand why they want to vacation here, I go on a tuna kick every so often. This one was good and I already have another plan up my sleeve. Thank you for your comment, Rocquie