Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a special dish, My Tuna Salad. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
My Tuna Salad Recipe. Tease Your Taste Buds With Mouth-Watering Tuna Fish Dishes From Kraftrecipes.com Love this tuna salad. At first I was like, that is A LOT of celery, but I went with it.
You can cook My Tuna Salad using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of My Tuna Salad
- You need 2 cans of tuna (in water).
- Make ready 2 of hard boiled eggs.
- Make ready 1 of large stalk celery, diced (optional).
- Make ready 2 tbsp of sweet relish or diced dill pickles.
- Make ready 2 tbsp of white onion (minced).
- You need 2 tsp of yellow mustard.
- Take 2 tsp of dried parsley.
- Take to taste of Salt and pepper.
- Take 1/2 tsp of dried dill weed.
- You need 1/2 tsp of celery seed.
- Take 1/2 tsp of hot sauce (I use Frank's Red Hot Sauce).
- Make ready 1 tsp of lemon juice.
For me, my mom used to make me tuna salad sandwiches all the time, or even sometimes she would just put it in a bowl and I would dip my chips into it and eat it that way.I've been eating tuna salad as long as I can remember.Grandma made it, Mom made it and now I'm hooked and I turn to it for lunch time and time again.Canned tuna will forever be one of those things I just truly appreciate.
My Tuna Salad instructions
- In a medium pot boil 2 large eggs..
- Add drained tuna to bowl and gently break up large chunks..
- Add eggs, mayonnaise, celery, pickles, onion, mustard, parsley, salt, pepper and/or optional dill, celery seed, hot sauce, and lemon juice..
- Gently stir everything together and serve in a sandwich, with crackers or on a salad. Or store in an airtight container in the refrigerator until ready to use. Enjoy!.
Not too pickly tasting, mild with a nice blend of flavor.You can add more mayo for a creamier salad.Tuna salad is such an old-time classic that I'm pretty sure most of us remember.
It's easy to store, it's inexpensive and it always perfect for quick recipes.Canned tuna, dry pasta, and navy beans unite with shelf-stable powerhouses like artichoke hearts, Castelvetrano olives, and honey to form this French-inspired salad.You only need a little bit of produce to make this dish feel fresh, and like other oil-based pasta salads, it gets more flavorful the longer it sits.Canned tuna never looked so good.It's pole and line caught in the northern Pacific Ocean or off coastal New Zealand, maintaining natural fish populations and preserving the local oceanic habitats.
