Tuna Salad (Betty Crocker?)

"This is the tuna salad recipe I've had on a post-it note for ages.I think it came from a BC cookbook. I did a cursory search and couldn't find one with these ingredients. I make 4-6x the recipe as an appetizer, and we occasionally have leftovers for a sandwich or two the next day. I chop my veggies very finely so that it works as a salad and as a sandwich builder. Also, when I double (or more) the recipe, I use half tuna in water and half tuna in oil for more flavor."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Combine the first 5 ingredients.
  • Add eggs.
  • (a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob).
  • Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need).
  • Add relish/bell pepper.
  • Add salt to taste.
  • Refrigerate several hours for flavors to meld.

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Reviews

  1. Delicious. I love the addition of the lemon juice, it gives it a nice lift. I used just one egg, some green pepper and 2 dill pickle slices that I minced. It came out very yummy for our tastes. I'm sure that I'll be making this several times this summer.
     
  2. I appreciated the directions to go light on the mayo. I usually forget the veg are going to give moisture. I also added a little parsley
     
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