Tuna Fish Salad Recipe

Name: Tuna Fish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large eggs; 2 (12 ounce) cans tuna fish; 2 cups mayonnaise; 1 - 1 1/2 cup mustard; 1/2 cup sweet relish; 1/2 cup celery (minced); 1/2 cup green onion (minced); 1/2 cup yellow onion (minced); 1/2 cup green olives (minced); 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper

Servings: persons

10 large eggs
2 (12 ounce) cans tuna fish
2 cups mayonnaise
1 - 1 1/2 cup mustard
1/2 cup sweet relish
1/2 cup celery (minced)
1/2 cup green onion (minced)
1/2 cup yellow onion (minced)
1/2 cup green olives (minced)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

1
Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
2
Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
3
Add the tuna fish to the eggs and mix together.
4
Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
5
Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
6
Sprinkle in the salt and pepper.
7
To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

1277

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 large eggs, 2 (12 ounce) cans tuna fish, 2 cups mayonnaise, 1 - 1 1/2 cup mustard, and more.

Yes, Tuna Fish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Fish Salad

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