Tuna Salad

Submitted by Stephanie Rybak

"This is my husband's recipe. It is so simple and so delicious that I had to share it with you! I have added some optional instructions at the end. I have not tried the optional ingredients myself, but they sound like they would be very good. Try it and please let me know. I would appreciate the feedback. I have made this as a sandwich on buttered wheat bread with american cheese, alf alpha sprouts and sunflower seeds. Delicious!!! Enjoy!!"

 

• Ready In: 6hrs 20mins
• Ingredients: 10
• Yields: 8 cups
• Serves: 16-20

ingredients

• 6 (850.48 g) can tuna in water, drained
• 1 medium onion, finely diced
• 283.49 g jar dill or 283.49 g jar sweet relish
• 14 hard-boiled eggs, chopped
• 236.59 ml mayonnaise or 236.59 ml salad dressing
• 118.29 ml celery, finely chopped (optional)
• 118.29 ml carrot, grated (optional)
• 177.44 ml raisins (optional)
• 177.44 ml apple, finely chopped (optional)
• 14.79-29.58 ml minced garlic (optional)

directions

1. In a large bowl, compine tuna and relish.
2. Dice onion and add to mixture.
3. chop or grate eggs and add to mixture.
4. Add 3/4 cup of mayo or salad dressing, then add rest as needed for desired consistency.
5. Add additional ingredients as desired.
6. Note: If you use sweet relish, use Mayonnaise. If you use dill relish, use salad dressing. helps to balance the sweet salty tastes.
7. refrigerate for 6-12 hours to let set and flavors marry.
8. Serve on bread as a sandwich, or use as a dip for potato or corn chips or crackers.
9. Note: Cooking time is actually chilling time.