Tuna Salad
- Ready In:
- 6hrs 20mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 16-20
ingredients
- 6 (5 ounce) cans tuna in water, drained
- 1 medium onion, finely diced
- 1 (10 ounce) jar dill or (10 ounce) jar sweet relish
- 14 hard-boiled eggs, chopped
- 1 cup mayonnaise or 1 cup salad dressing
- 1⁄2 cup celery, finely chopped (optional)
- 1⁄2 cup carrot, grated (optional)
- 3⁄4 cup raisins (optional)
- 3⁄4 cup apple, finely chopped (optional)
- 1 -2 tablespoon minced garlic (optional)
directions
- In a large bowl, compine tuna and relish.
- Dice onion and add to mixture.
- chop or grate eggs and add to mixture.
- Add 3/4 cup of mayo or salad dressing, then add rest as needed for desired consistency.
- Add additional ingredients as desired.
- Note: If you use sweet relish, use Mayonnaise. If you use dill relish, use salad dressing. helps to balance the sweet salty tastes.
- refrigerate for 6-12 hours to let set and flavors marry.
- Serve on bread as a sandwich, or use as a dip for potato or corn chips or crackers.
- Note: Cooking time is actually chilling time.
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RECIPE SUBMITTED BY
I live in Jefferson City, MO, but I grew up in Southern California. I work at a book printing factory. I don't have a favorite cookbook per se, but I do like to cook and bake. I love trying new things, and putting my own twist on good old traditional dishes. I wouldn't say that I'm "famous" for it but my family and friends always rave about my barbecue baked beans. If I had to pick one restaurant to be my favorite, it would have to be a small hole-in-the-wall place here in town called Capital City Steakhouse. They have great food, and best of all, they're not afraid to give away their recipes!!!! My hubby's favorite place is, of course, Rybak's Bistro,ha ha. He does a lot of the cooking, too.