Prep 10 mins
Cook 20 mins
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!!
- 10 large eggs
- 2 (680.38 g) can tuna fish
- 473.18 ml mayonnaise
- 236.59-354.88 ml mustard
- 118.29 ml sweet relish
- 118.29 ml celery (minced)
- 118.29 ml green onion (minced)
- 118.29 ml yellow onion (minced)
- 118.29 ml green olives (minced)
- 2.46 ml salt
- 2.46 ml fresh ground pepper
- Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
- Take 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.
- Add the tuna fish to the eggs and mix together.
- Chop 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.
- Mix 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.
- Sprinkle in the salt and pepper.
- To 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.
Classic! Thank you!
Wonderful! Pretty much like how my mom makes tuna salad, which she probably adopted from my Nana. I liked the good amount of eggs and then the different flavors and textures of the added veggies. I used the lesser amount of mustard called for. It may seem like a lot of mustard but it isn't overpowering. Thanx for a great tuna salad!