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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna Fish Salad Recipe

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This recipe for Tuna Fish Salad is from Townes - Williams 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:  
Tuna Fish salad

12 oz. tuna fish, packed in water
⅛ c. onion, finely chopped
¼ c. celery, finely chopped
¼ c. green bell pepper, finely chopped
3 hard boiled eggs, finely chopped
¼ c. sweet relish
1 T. sugar
2 T. mayonnaise
Dash paprika
Directions:
Directions:
Drain tuna, place in a small bowl and flake with a fork. Add onion, celery, green pepper, boiled eggs and relish; mix well. Stir mayonnaise, and sugar into mixture. Mix until all ingredients are well coated. Sprinkle with paprika, cover, refrigerate. and serve cold.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
Variations: Serve on toast with a slice of cheese melted on top for a patty melt. Serve on Ritz crackers or make sandwiches.

Add chopped walnuts, small pasta shells or macaroni, cooked according to package instructions to salad mixture.

 

 

 

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