I don't know what came over me with this one. I've never heard of tuna and pineapple being eaten together before. But the other day, I found myself in the midst of round three of tweaking a recipe for piña colada muffins (the recipe is coming later this week!) and had some crushed pineapple left over. Not wanting to let it go to waste, I started rummaging around my pantry for what I could combine it with for a simple lunch. A can of tuna caught my eye and the wheels started to turn. Then my copy of Culinary Artistry came out and I turned to the entry on flavor pairings for pineapple. Mint and lime? Check and check. I drained the tuna and added the pineapple. Added a teaspoon or two of vegan mayonnaise. Tore off a few leaves of mint and sprinkled them in. Drizzled in few squirts of lime juice. Salted and peppered to taste. And....done! You couldn't really ask for a simpler, no-fuss meal than this. I ate mine with the only thing I had in the house that was crunchy, some of Trader Joe's Flax Seed Corn Chips (which are delicious, by the way). This made a very satisfying lunch, and the flavor was really quite good. A lovely, citrus-y departure from your average tuna salad!
Pineapple Mint Tuna Salad
1 can tuna, drained
1/3 cup crushed pineapple, drained (can add a little juice for flavor if desired)
2 tsp. vegan mayonnaise (or regular mayonnaise)
1 stalk celery, chopped finely
3 - 4 leaves mint, in very small pieces
1 - 2 tsp. lime juice (to taste)
Salt and pepper to taste
Combine all ingredients and mix well. Adjust seasonings to your own taste. Serve with crackers or corn chips.