Island Tuna Salad

• 2 12-oz. cans white albacore tuna, drained
• 1 20-oz. can crushed pineapple, drained
• ½ cup sliced almonds
• 1 teaspoon. dill weed
• ½ teaspoon. rosemary, chopped
• 2 teaspoon. parsley
• ¼ teaspoon. sage
• ¼ teaspoon. thyme
• ½ teaspoon. salt
• ¼ teaspoon. black pepper
• ½ cup mayonnaise

1. In a large bowl, mix drained tuna, drained pineapple, and sliced almonds.
2. Add herbs and spices. Stir all ingredients together well.
3. Add mayonnaise and stir until incorporated.
4. Refrigerate overnight.
5. Serve with crackers, as a sandwich, or as a salad.