After giggling for a little bit (I couldn’t help myself), I realized that this wasn’t such a bad search after all. It reminded me that I hadn’t had a good tuna salad in ages, and with spring finally showing its face around here, it seemed like a perfect time to whip up a new batch.
In Tuna Salad Land, there are two distinct camps: the sweet tuna lovers and the savory tuna fans. For most of my life, I’ve been a part of the latter, primarily because I grew up with my mom’s completely kickass tuna & scallion salad. After having something so crisp and refreshing, it was almost depressing to have to take a bite of the sweet pickle relish kind.
While that version has grown on me over the years, I’m still a bigger fan of more savory tuna salads, my favorite being the fabulous Mediterranean Style Tuna Salad I posted a couple of years back. Unfortunately, I only had tuna and baby spinach to play with, so that salad was out of the question. But once I’m stuck with a craving, I cannot let the idea go until I’ve satisfied that crazy need. I was going to come up with something else.
It looked like the ingredients in my pantry were conspiring to make sure I had something sweet thrown into my tuna because the only things that seemed to work well were dried cranberries and slivered roasted almonds. Luckily, tuna’s one of those uber-versatile ingredients that can go in a million different directions depending on what you pair it with, so once it was mixed together with the fruit & nuts and a couple of other key ingredients, I ended up with a pretty nice little salad.