Weekend Tuna Salad/spread

READY IN: 22mins
Recipe by Chef Dudo

Made this yesterday so that we could have an easy meal this Saturday evening. The salad/spread serves 6 as an appetizer. I make it for the two of us and we have it on bread as a late evening snack. It will keep for 2-3 days in the refridgerator.

Top Review by nemokitty

Delicious! I cut this recipe down to 1 can of tuna and 1 egg for our lunch, which we spread on poppy seed crackers. I used the garlic powder and left out the capers. I like the addition of the egg to the tuna salad. Made for Fall PAC 2012.

Ingredients Nutrition

Directions

  1. Mash the boiled eggs with a fork.
  2. Add tuna and mash together.
  3. Add onions and capers and mix.
  4. Add mustard, salt, pepper, lemon juice and garlic.
  5. Add mayonnaise and mix.
  6. Refridgerate for at least two hours before serving.
  7. Don't use a food processor, you'll want a little bit of structure in the salad/spread.

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