Total Time
Prep 20 mins
Cook 0 mins

This is the classic Raspberry's Tuna, which I added the herbs to. I think the orignal recipe comes from Moosewood, or Deaf Smith, I no longer remember. This is updated (2007) to reflect the opinion of the kindly reviewer, hopefully someone else will feel inclined to give it a shot.

Ingredients Nutrition


  1. Drain and flake the tuna into a large bowl.
  2. Add the shredded carrots, chopped celery, sweet relish and seeds.
  3. Mix the mayo/vegenaise with the dried herbs and paprika.
  4. Mix the dressing into the tuna very well.
  5. Serve on sprouted grain bread, or on lettuce bed.
Most Helpful

3 5

This was more of a carrot salad with tuna, than a tuna salad with carrots. I made 1/3 of this recipe, using four 6-ounce cans of tuna and 1/3 pound of carrots. I found I needed to use the full amount of mayonnaise (2/3 cup) to moisten everything. This tasted OK, but we found the amount of carrots to be overwhelming.