Virgina's Tuna Salad recipe

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Ingredients

1 egg
1 (5 ounce) can tuna, drained and flaked
3 tablespoons mayonnaise
2 stalks celery, chopped
2 tablespoons sweet pickle relish
1 pinch ground black pepper

Nutrition Info

142 calories
carbohydrate: 3.9 g
cholesterol: 59.9 mg
fat: 9.8 g
fiber: 0.4 g
protein: 9.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 167.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool for 5 minutes. Peel and chop into bite-sized pieces.

  2. In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.

Recipe Yield

4 servings

Recipe Note

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.

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