Polynesian Tuna Salad


Polynesian Tuna Salad

Carol Kicinski
Prep Time 10 mins
Course lunch
Servings 4


  • 2 5-ounce cans tuna in water drained
  • 1 8- ounce can pineapple chunks drained
  • 3 celery stalks diced
  • 1 red bell pepper diced
  • 4 tablespoons mayonnaise or vegan mayonnaise
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • brown rice crackers
  • remaining celery sliced into sticks


  • Combine all ingredients in a mixing bowl and mix well. Divide equally into (4) containers for easy grab & go lunches throughout the week. Serve with brown rice crackers & celery sticks.
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