Prep 10 mins
Cook 3 hrs
I got tired of the same old tuna salad sandwich and came up with this. You can use this as a spread for crackers or use as a dip for fresh veggies. The prep time doesn't include boiling the eggs. Cook time is chill time. This is better chilled overnight. I had to guesstimate on servings.
- 2 (6 ounce) cans tuna in water (drained)
- 3 hard-boiled eggs, finely chopped
- 1 cup mayonnaise (can use fat free or lite)
- 1 teaspoon cumin
- 1⁄2 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 2 tablespoons chopped red peppers
- 2 tablespoons chopped green peppers
- Combine all ingredients; mix well.
- Chill for 3 hours or overnight.
- Serve on your favorite bread or use as a dip.
This was pretty good - I liked the eggs, it was kind-of a tuna/egg salad combo. For lunch today at work I ate this open-faced on toast with a slice of cheese under the salad and tomorrow I'm going to make it a tuna melt by putting the cheese on top and sticking under the broiler briefly. This was nice for a change from the usual tuna salads. Thanks for sharing!
Made exactly as stated. This is certainly a little different from most tuna salads. Loved the "zing" the red pepper flakes gave. Also liked the crunchiness of the bell peppers. I had some when just made and then let it sit in the fridge overnight which indeed made it even better. However, I would recommend to enjoy the salad at room temperature, not too cold, i.e. not straight out of the fridge. Thanks for posting. Made for Camera-Less Chef Game #5, (June '08)
This has an interesting flavor. I tried it as both a sandwich and as a dip/spread for crackers. I liked it better as a dip/spread than as a sandwich.