Creamy deli-style tuna salad
Makes 3 1/2 cups
Made in a food processor, this tuna salad contains finely chopped carrots and celery, which add crunch; bread and butter pickles give it a sweet finish. This plain version will appeal to children. For adults only or kids with sophisticated tastes, here are other ideas: Add 2 tablespoons chopped dill, 2 tablespoons capers, 1/4 cup pitted olives, or 2 chopped scallions.
| 2 | carrots, cut into thirds |
| 2 | celery stalks, strings removed, stalks cut into thirds |
| 3 | cans (6 ounces each) white albacore tuna in water, drained |
| 1/2 | cup mayonnaise |
| 2 | tablespoons cream cheese |
| 2 | tablespoons lemon juice |
| 1/2 | cup bread and butter pickles |
| 1 | tablespoon pickle juice |
| Salt and pepper, to taste |
Notes:
1. In a food processor, combine the carrots and celery and pulse several times until they're coarsely chopped.
2. Add the tuna, mayonnaise, cream cheese, and lemon juice. Pulse 3 or 4 times or until the mixture is smooth but not pastelike. Transfer to a bowl.
3. Place the pickles in the food processor and pulse until finely diced. Fold into the tuna salad. Add pickle juice and salt and pepper. Debra Samuels 