1/1 Photo of Tuna Fish Salad
Love New's Note:
This is a really delicious recipe that my Grandmother always made for us when we were growing up. I actually added the green olives to the recipe to give it even more flavor. This dish is really inexpensive and I'm sure your children will love it!!
My Private Note
Units: US | Metric
- 1Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
- 2Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
- 3Add the tuna fish to the eggs and mix together.
- 4Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
- 5Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
- 6Sprinkle in the salt and pepper.
- 7To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.
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Nutritional Facts for Tuna Fish Salad
Serving Size: 1 (284 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 639.7
- Calories from Fat 346
- Total Fat 38.5 g
- Saturated Fat 7.0 g
- Cholesterol 406.8 mg
- Sodium 2065.7 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 2.5 g
- Sugars 11.0 g
- Protein 42.3 g