I lost my mother to cancer 30 years ago, but many other “mothers” have come into my life to help ease the loss, especially Martha Murrah Ganss who adopted me when she lost her daughter Linda, my classmate and confidant. I could always count on Mama M to tell me when I wore too much make-up or my front yard was beginning to look like Sanford and Sons’.
I lost Mama M two years ago (and my yard is beginning to look like a junk yard again) but I wanted to share her special recipe for Oriental Tuna Salad. It takes the lowly tuna to another level and you’ll be begged for the recipe. I still serve it just like she did – with fresh asparagus, Sun Chips and lots of sweet tea. I’m making it today since I bought a case of albacore tuna at Costco in Nashville last week.
Happy Mother’s Day!! Bon Appetite.
Oriental Tuna Salad
2 cans white albacore tuna
1 package frozen green peas (cooked and cooled)
3/4 cup mayonnaise
2 Tablespoons lemon juice
1/4 tsp. garlic salt or powder
2 Tablespoons soy sauce
1 small jar cocktail onions
1/2 cup sliced almonds (sometimes we use pecans)
1 can Chow Mein Noodles
Mix all together the day before serving except nuts and noodles. Add them just before serving. Serve on lettuce bed. (Serves eight)