Prep 5 mins
Cook 0 mins
Crisp and delightful tuna salad, served on crackers or on a bed of lettuce. There are lots of different veggies you can substitute, but these are our favorites.
- 1 (6 ounce) albacore tuna
- 1⁄2 cup celery (chopped)
- 1 cup frozen peas (thawed)
- 1⁄4 cup water chestnut (chopped)
- 2 eggs (boiled and chopped)
- 1⁄2 green pepper (chopped)
- 3 tablespoons pimientos (chopped)
- 3 tablespoons mayonnaise
- salt and pepper
- combine ingredients, chill at least 3 hours, serve with crackers,on lettuce leaves or in tomato shells.
We had this for lunch this weekend and it worked out great! We ate it with Triscuits. I put in the whole can of water chestnuts and left out green pepper and pimientos (don't care for them). Hubby especially liked the green peas. Made for PAC Spring 2011.
Most enjoyable. I have never been an egg fan in salads of this type so I replaced the egg with green onion which worked very well for me. Love,love, love the the veggie content the pop of the peas and crunch of the celery is great. I didn't think it needed any salt or pepper and it made a delicious lunch with an avocado slices and seedy crackers.
Yummy tuna salad! I left out the water chestnuts and pimientos. I liked the addition of the peas and eggs. Served this on crackers and enjoyed this quick weeknight meal - thanks for sharing the recipe!