Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Recipe Requests - General / tuna salad
    Lost? Site Map

    tuna salad

    Go to page 1, 2  Next Page >>
    Wed Aug 14, 2013 6:12 pm Groupie
    brought up using a wooden chopping bowl and a metal chopper to chop the tuna up, add in green onions and mayo.

    then, late 60's, a woman we met invited us over for lunch at her place and her tuna was chopped, with chopped HB eggs, celery, onions and carrots all chopped fine and mixed w/mayo.

    This later recipe, I now throw in chopped B&B pickles and dh and I like this a lot.

    When I worked at a vet ofc in Garden Grove, CA, the deli across the st made THE BEST! tuna salad using pecans too.. I know I loved it.

    OTHER than this pecan one, I'd LOVE to try some new recipes (now that I spied solid wht tuna on sale for $1/can!) .

    We do NOT LIKE DILL in ours at all.

    Wed Aug 14, 2013 6:27 pm
    Forum Host
    This one might be similar to others you have made in the past, but I will post it anyway: Still Another Tuna/Pasta Salad.......(Mom's Tuna Salad) icon_smile.gif
    Wed Aug 14, 2013 6:57 pm Groupie
    Wed Aug 14, 2013 11:05 pm Groupie
    Dee514 wrote:
    This one might be similar to others you have made in the past, but I will post it anyway: Still Another Tuna/Pasta Salad.......(Mom's Tuna Salad) icon_smile.gif

    that's different to me.. I will run it by DH, thanx!
    Thu Aug 15, 2013 8:35 am Groupie
    PaulO in MA
    Fri Aug 16, 2013 7:09 am Groupie
    Tolling Bell Tuna Rolls

    Keene, Carolyn. The Nancy Drew Cookbook. Clues to Good Cooking. New York: Grosset & Dunlop, 1973.

    3 eggs
    1 1-pound wedge American Cheese
    1 13 ½-ounce can tuna fish
    2 tablespoons chopped onion
    2 tablespoons pickle relish
    ¾ cup mayonnaise
    6 hamburger buns

    Put eggs in a pan, cover them with water and bring to a boil. Cook slowly for 15 minutes. After letting them stand in cold water for a few minutes, peel the hard-boiled eggs. Chop into small pieces and cut the cheese into ¼-inch cubes. Place them in a bowl. Drain all liquid from the tuna fish and break the chunks into small pieces. Mix it with the eggs and cheese.

    Add onion, relish, mayonnaise to the mixture and stir.

    Split the buns in halves and place the bottom halves in a shallow pan. Spread the mixture on them. Place the pan on the broiling rack and leave for 10 minutes. Remove them from the broiler. Then brown the inside of the top bun halves for ½ minute, and place them on top of the tuna mixture.


    Nancy often replaces the tuna fish with a cup of cooked turkey or chicken – a good way to use those leftovers!

    What we do:

    1 5-oz. Can solid white tuna
    2 Eggs
    Cheese, minced
    Onion, diced
    Chives, parsley, celery seed.
    English muffins

    Cover eggs with cold water in sauce pan. Bring to boil. Remove from heat and cover for 15 minutes. Cool eggs in cold water and remove from the shell. Drain the tuna and add it to the bowl. Add minced cheese and onion. Add mayonnaise and a small amount of relish. Add other herbs, as desired. Mince egg and add it to a bowl. Mix well. Serve on toasted English muffins.
    Fri Aug 16, 2013 9:49 am Groupie
    Who knew Nancy Drew could cook? icon_lol.gif
    PaulO in MA
    Fri Aug 16, 2013 11:31 am Groupie
    Good little cookbook.

    Ringmaster’s Secret Chicken

    Keene, Carolyn. The Nancy Drew Cookbook. Clues to Good Cooking. New York: Grosset & Dunlap; 1973.

    4 boneless chicken breasts (flattened slightly, if desired)
    1 cup sour cream
    1 tbsp. Worcestershire sauce
    ½ tsp. red hot sauce
    1/8 tsp. garlic salt
    1 ½ tsp. paprika
    1 tsp. salt
    1 cup bread crumbs

    Mix together sour cream, Worcestershire sauce, hot sauce, garlic salt, paprika, and salt. Place chicken breasts in this mixture and marinate overnight.

    Remove chicken, coat with bread crumbs, and arrange in a single later in a baking dish. Cover dish and place in refrigerator for 1 –1/2 hour.

    Bake uncovered at 325 degrees for 1 hour 15 minutes (less if chicken is flattened).
    Fri Aug 16, 2013 1:03 pm Groupie
    Did you know Carolyn Keene didn't exist? She was actually a series of ghost writers, including several men. I wonder who REALLY wrote that cookbook!
    PaulO in MA
    Fri Aug 16, 2013 1:05 pm Groupie
    I did not know that. Interesting.
    pinky kookie
    Fri Aug 16, 2013 2:37 pm Groupie

    I found this interesting information about Carolyn Keene:

    By Jennifer Fisher - March 28, 2010 -

    The Nancy Drew books were written by ghost writers. Stratemeyer gave all of them the name Carolyn Keene. Who was the first Carolyn Keene?

    Her name was Mildred Wirt Benson. She was born in 1905 and grew up in a small town in Iowa. A tomboy, Mildred craved adventure and often joined the boys playing sports. One of her favorite things to do was read. She read everything she could get her hands on from classic books to kids' books like Peter Rabbit and Little Women.

    She began to write her own stories and proclaimed, "One day I will be a great writer!" She wrote stories for kids' magazines and submitted them for publication. At age 13, her first piece, "The Courtesy," was published in St. Nicholas magazine and she won a silver badge for it. She was thrilled and determined to write more.

    Read more about her in here:

    Sun Aug 18, 2013 10:35 am Groupie
    Here's a change of pace: Tuna Salad With Fried Onions

    When I make a baked tuna casserole, I like to add a tsp rosemary.

    I always bought white solid tuna, until I accidently got light solid tuna. I liked the light better because it has more flavor than the white.
    Sun Aug 18, 2013 7:32 pm Groupie
    The solid tuna is also usually albacore, which is higher in mercury. For those who are interested, this article has the EPA guidelines for albacore consumption.
    icon_sad.gif I love tuna!
    Sun Aug 18, 2013 8:25 pm Groupie
    Fri Aug 23, 2013 10:45 am Groupie
    This is one I make all the time.

    Tuna, celery, red onion, capers, green olives with pimentos, bread and butter pickles chopped, parsley, dijon mustard, mayonnaise.

    And no measurements, I just add all the ingredients according to taste.

    Just made this yesterday for lunch/and dinner. I used fresh tuna that I grilled. But, I do the same with canned too.

    I forgot the parsley this time, but that really didn't change the flavor all that much. Also, some pepper. NO salt, the capers and olives are salty enough.
    Go to page 1, 2  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites