Herbal Tuna Salad

Herbal Tuna Salad

32 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
shell2972
Recipe by  shell2972

“A new and exciting way to dress up your standard tuna salad. Serve as an appetizer with rich crackers or with a lettuce leaf and melba toast.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.

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Reviews (32)

Rate This Recipe
Jillian
30

Jillian

I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo, light sour cream, dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest, you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall, if I made this again I might leave out the Worcestershire.

DEBORAH-O
10

DEBORAH-O

Excellent. A good blend of spices and condiments for a different flavor. Don't change anything on this recipe. Serve it on melba toast or romaine lettuce with club crackers.

LBFLASHWIZ
9

LBFLASHWIZ

Didn't have any sour cream nor lemons so I doubled the mayo and used 1/2 ts of lemon juice. I also grated the eggs and mixed everthing in a bowl rather than mess up my food prosseser. Really GOOD! I love the use of herbs. Makes good chedder Tuna Melts. The Fish flavor is still there but I can blame that on the canned tuna I used. Might be good with some capers??

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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