Classic Tuna Salad—A Historic Favorite for Lunch

Name: Classic Tuna Salad—A Historic Favorite for Lunch
Yield: serves 3 to 4
Ingredients: Two 6-ounce cans white tuna packed in water, drained; 1 hard-boiled egg, chopped; 1/4 cup chopped celery; 1/4 cup minced kosher dill pickle; 1/4 cup mayonnaise; 1 1/2 tablespoons fresh lemon juice; Salt and ground black pepper to taste

January 24, 2012

Cooks' Note

For a historic luncheon favorite with a new twist, this tuna salad can be eaten rolled in a lettuce leaf. Tuna, a cold water fish, is a good source of omega-3 fatty acid. Select white tuna, preferably albacore.

Recipe information

Yield
serves 3 to 4

Ingredients

Two 6-ounce cans white tuna packed in water, drained

1 hard-boiled egg, chopped

1/4 cup chopped celery

1/4 cup minced kosher dill pickle

1/4 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

Salt and ground black pepper to taste

Preparation

In a large bowl, combine the tuna, egg, celery, pickle, mayonnaise, lemon juice, salt, and pepper. Mix well.

Sugar Busters! Quick & Easy Cookbook

TagsSalad Tuna Fish Seafood Celery Vegetable Lemon Citrus Fruit Main Lunch Dinner Nut Free Gluten Free Quick Easy No-Cook Cookbooks

Recipe notes

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