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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Vegetable Tuna Fish Salad Recipe

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This recipe for Vegetable Tuna Fish Salad is from The Welter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large 12 oz. cans Tuna drained.
3 Carrots grated.
4 Hardboiled eggs peeled and chopped into large pieces.
1 Can 15 oz. Sweet Peas drained.
2 sticks of celery (about 1/2 Cup) diced.
some thinly sliced radishes (if you like)
In a separate bowl combine:
1/2 Cup Mayonnaise.
12 Cup Sweet Pickle Relish.
1/4 tsp salt.
1/4 tsp sugar or sugar substitute (if you want).
1 Tbsp. mustard.
Directions:
Directions:
In a large bowl, flake the tuna fish with a fork and mix with all the other ingredients. In a separate bowl, mix together the mayonnaise, pickle relish, salt, sugar, and mustard. Taste and adjust to your satisfaction. Add only enough to stick everything together. Omi was never too heavy on the mayonnaise mixture. Serve over sliced tomatoes on beds of lattice with blueberry muffins.
Number Of Servings:
Number Of Servings:
8 or so
Personal Notes:
Personal Notes:
A summer gathering of family was never complete without Omi's Vegetable Tuna Fish Salad. Always served with lots of blueberry muffins. I had to make this salad to come up with proper amounts of each ingredient. Omi just threw this salad together as did I over the years. So adjust per your personal taste. Libby Welter

 

 

 

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