Recipes Past & Present – Tiki-Taco Salad – July 16, 2021

Submitted by Brian Jones

I practically live on salads in hot summer weather and therefore have countless recipes. Here’s one I love from a 1983 salad cookbook – easy to prepare, healthy and delicious!


  • 1 (398 ml) can pineapple chunks, drained
  • 1/2 c. cubed cheddar cheese
  • 2 (170 g.) cans chunk albacore tuna, well drained
  • 2 c. coarsely shredded lettuce
  • 1/3 c. sliced olives
  • 3/4 c. low fat mayonnaise
  • 1/3 c. diced green pepper
  • 2 tbsp. hot taco sauce (or to taste)
  • 3 tbsp. sliced green onions
  • 2 c. slightly crushed tortilla chips
  • Halved cherry tomatoes for garnish


  1. Combine drained pineapple, tuna, olives, green pepper, green onion, cheese and lettuce in large salad bowl.
  2. Blend mayonnaise and taco sauce together to make dressing.
  3. Just before serving, add tortilla chip pieces and toss lightly with the dressing.
  4. Garnish with halved cherry tomatoes.
  5. (Leftover olives with their liquid keep indefinitely in a covered container in the fridge, for the next recipe!)

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