Weekend Tuna Salad/spread

Total Time
Prep 15 mins
Cook 7 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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.

nemokitty October 17, 2012

this was a very good lunch. mine came out extra creamy so i added 1/2 c of chopped kalamata olives and 1 c of cooked orzo, which made this a complete meal.

chia May 20, 2006