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Tuna Fish Salad

Tuna Fish Salad

  • Prep

    15 m
  • Ready In

    15 m
Emily

Emily

Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.
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Reviews

HELMINTHES
165

HELMINTHES

9/25/2006

I have been making this tuna salad since it was uploaded over 4 years ago. Definitely only make this with 12 oz of tuna. Do NOT be afraid to add more celery and onion. In mine I put closer to 1/2 cup of each. Also, in addition to everything in this recipe try adding 3/4 TBSP of red wine vinegar. It is AMAZING. I just made a batch and I think I would ruin it by putting in on a sandwich with cheese. For now I'm just eating it with crackers so I can taste all of the fresh flavors.

I'm nuts too...
86

I'm nuts too...

7/23/2003

Mmmmm, I could eat a tuna sandwich every single day I love it that much. This recipe is good, I like the addition of the fresh parsley & lemon juice. I also added some hot giardinera relish, (which may sound strange but is really good with tuna). I cut the mayo down to 1/4 cup & it was still too much for my preference, but I really did like the recipe. Thanks Emily! ;)

DJMICHIGAN
68

DJMICHIGAN

12/6/2006

Best tuna salad I ever tasted.

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