Virgina's Tuna Salad

Virgina's Tuna Salad

40
KRISTIEV 0

"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 servings 252 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
  • profile image

Your rating

Cancel
Submit

Reviews

40
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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.

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