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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shanes' Award winning Tuna Salad Recipe

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This recipe for Shanes' Award winning Tuna Salad is from Shane's 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 cans (5 oz each) tuna in water or oil, drained
1/4 cup mayonnaise
1 tbsp Dijon mustard (optional)
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped (optional)
1 tbsp pickle relish or chopped pickles (optional)
1 tsp lemon juice (optional)
Salt and pepper, to taste
1 boiled egg, chopped (optional for extra richness)

Directions:
Directions:
Prepare the Ingredients:

Drain the cans of tuna and place the tuna in a medium-sized bowl. Use a fork to break it up into smaller flakes.
If you’re using celery, onion, and pickles, chop them finely.

Mix the Salad:
Add the mayonnaise, Dijon mustard (if using), chopped celery, red onion, and pickle relish to the bowl with the tuna.
If you like, chop the boiled egg and add it to the mixture for a richer, creamier texture.

Season:
Add salt, pepper, and lemon juice (if using) to taste. Mix everything together until well combined.

Serve:
Serve the tuna salad on a bed of greens, in a sandwich, or with crackers. It can also be a great filling for a wrap or stuffed into a tomato.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 Mins.

 

 

 

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