Tuna Salad

Tuna Salad RECIPE

3.8 of 5 (31)
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Nutritional Info
  • Amount Per Serving
  • Calories: 292.0
  • Total Fat: 12.5 g
  • Cholesterol: 144.0 mg
  • Sodium: 870.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.3 g

View full nutritional breakdown of Tuna Salad calories by ingredient
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Introduction

Try our version of this protein packed favorite. Try our version of this protein packed favorite.

Ingredients

    • 1 can (12 oz.) tuna packed in water, drained and flaked
    • 1/2 cup finely chopped celery
    • 1/4 cup finely chopped green pepper
    • 2 tablespoons finely chopped onion
    • 2 hard-cooked eggs, chopped
    • 2 teaspoons fresh lemon juice
    • 3 tablespoons chopped sweet pickle or pickle relish
    • 3/4 cups Miracle Whip (more or less to taste)

Directions

1. Mix together the first 7 ingredients.



2. Gradually add the mayonnaise until salad has the amount of moisture for your taste. Taste for flavor. Add more relish, lemon juice or other ingredients as desired.



3. Serve as is or in sandwiches.



Makes 4 servings.



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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    IT'S A GOOD RECIPE. YOU CAN ALWAYS TWEAK TO YOUR TASTE. I'LL MAKE IT AGAIN - 11/7/09

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  • 5 of 10 people found this review helpful
    Way too much mayo!!! - 11/7/09

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  • Incredible!
    4 of 5 people found this review helpful
    I viewed the full nutritional breakdown of this recipe and it had 3 Tblsp Mayonnaise not 3/4 cup so I think that sounds more doable. I definately will try this as tuna is of my favorites. Also, the nutritional value really is great. - 11/9/09

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  • 4 of 5 people found this review helpful
    I make a similar salad but skip the eggs and relish, add shredded carrots, diced cherry tomatoes, and dill weed. I prefer kraft light mayo - 11/7/09

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  • Very Good
    3 of 3 people found this review helpful
    sounds yummy.....I like to eat my tuna sandwiches rolled into lettuce leaves as though they were pieces of bread. Try it you may like it. - 11/8/09

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