Virgina's Tuna Salad

Virgina's Tuna Salad

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"This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish."

Ingredients 20 m {{adjustedServings}} servings 252 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish and black pepper.
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Reviews 38

  1. 43 Ratings

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Jillian
6/10/2010

Very nice tuna salad recipe, but maybe there's a misprint here - the recipe says to use 3 (6 ounce) cans of tuna. Well, seeing as I really didn't have any army to feed and there's no way that 3 Tbsp. of mayo would make any sense I used only one can. I eyeballed the amount of chopped celery and left out the relish (personal preference). I added a little salt, pepper, garlic and onion powders. The addition of the hard boiled egg was a nice change.

LINDA MCLEAN
8/11/2003

A hard boiled egg in tuna salad is such a nice addition. I like to add chopped onion and green pepper as well as black pepper and garlic and onion powder to the mixture for more flavor.

Rebslo
5/20/2003

Very easy and simple, but a little plain for my taste.