A delightful twist on a classic tuna salad, enhanced with crunchy pecans and fresh herbs.
Open the cans of tuna and drain the water.
Ensure the tuna is well-drained to avoid excess moisture in the salad.
Chop the green onion and celery into small pieces.
Use a sharp knife for clean cuts and to preserve the freshness of the vegetables.
In a mixing bowl, combine the tuna, mayonnaise, green onion, celery, pecans, and dill.
Mix gently to keep the texture of the tuna intact.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad on a bed of lettuce or with crackers.
For a creative presentation, serve in hollowed-out bell peppers or avocado halves.
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