- Most Helpful
- Highest Rating
I just threw this together with what I had on-hand and it was excellent! I used 3 cans of chunk light (5 oz), mayo, red onions, 3 hard-boiled eggs, celery, sweet relish, walnuts, lemon juice, salt & pepper. It was super easy! I put it on whole weat bread, topped it with last night's left over salad, another piece of bread and it was sooooo good! You can't go wrong with this one.
Well, I'd love to see how good it is tomorrow, but there are NO leftovers! What a deliciously unique recipe! I used pecans (due to walnut allergy) and thought I had yogurt, but one of the kids must've eaten it. Of course THAT never happens when I actually buy it for them! LOL So I used about half & half of the mayo & sour cream; just eyeballing it to a good consistency. I went with the caper option (chopped fine) because I had them on hand and my 1/4 of a lemon gave me about 1-1/2 Tablespoons of juice. We were very impressed with the combination of flavors & we'll look forward to having this again. I served it both on cracked wheat toast and a bed of lettuce. On the salad I sprinkled a bit of fresh grated Asiago cheese. Thanks for sharing, One Little Deer! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
this had a really nice kinda different taste - i would do this again!
i didnt have the nuts or relish or yogurt and basically just used whatever i had and it turned out nice....i added chilli powder to it to taste....
We made tuna melts for our labor day picnic at the park today and they were a huge hit all around with this tuna salad. I especially liked the use of yogurt so that it wasn't too maynonaisy. I'm going to try it with toasted walnuts next time and see if that adds anything special to it-- not that it needs it. Thanks for the great recipe!