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

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.

Ginny Sue August 13, 2006