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Q: When I was in Memphis, we stopped at a tea house and had the most wonderful tuna salad served in peach halves. It was slightly sweet and had pecans in it. (Possibly also black olives and apples.) I have been unable to duplicate this flavor. Any ideas on recreating the recipe?

I do have a nice recipe for a tuna salad with black olives and apples, which is great, but I have been unable to achieve that sweetness no matter how I try. And I am no rookie in the kitchen! Help? Advice? Thoughts? Thank you.

Sent by Lorraine

Editor: Readers, are any of you familiar with this kind of tunafish salad? Any ideas for recreating this recipe?

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