Ingredients
2 cups tuna, canned in water, preferably in chunks, drained
¼ cup raisins, chopped
¼ cup dried cranberries, chopped
¼ cup celery, chopped
¾ cup cashew nuts, roasted, half chopped and set aside as garnish, the other half whole
7½ oz granny smith apple, small, cored, chopped, no need to peel
2 tbsp red onion, small, or yellow onion, chopped
⅓ cup mayonnaise
½ cup tomatoes, cored, quartered
2 cups romaine lettuce, leaves torn, trimmed
⅓ cup French dressing, or Italian dressing
salt and ground white pepper, to taste
¾ cup cashew nuts, chopped
Preparation
In a mixing bowl, add the mayonnaise and the French or Italian dressing. Whisk until everything is evenly incorporated. Set it aside.
In a separate mixing bowl, add the canned tuna, tomatoes, celery, red onion, dried cranberries, Granny Smith Apple, and cashew nuts. Toss together to combine the ingredients.
Pour enough dressing to coat the mixed vegetables. Fold to combine the ingredients.
Cover the bowl with a cling wrap. Keep it chilled until it is ready to use.
Season it according to taste with salt and ground black pepper. Toss the ingredients together to combine.
Make a bed of lettuce leaves on a plate and top it with the tuna salad.
Garnish it with roasted cashew nuts. Serve and enjoy!
