Ingredients for Tuna Fish Salad
- 4 large eggs, hard-boiled and chopped
- Tuna Fish
- 1/2 cup mayonnaise (or more, to desired consistency)
- 1 tablespoon Dijon mustard (or to taste)
- 2 tablespoons sweet pickle relish
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped yellow onion
- Green Olives
- Salt and freshly ground black pepper to taste
- Fresh Ground Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tuna Fish Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tuna Fish Salad
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Drain hot water and run cold water over eggs until cool enough to handle. Peel and finely chop.
- Drain the tuna: Open the cans of tuna and drain well in a colander.
- Prepare the vegetables: Finely chop the celery, green onion, yellow onion, and green olives. Make sure there are no large chunks.
- Combine ingredients: In a medium bowl, gently combine the chopped eggs and tuna.
- Add remaining ingredients: Stir in the celery, green onion, yellow onion, green olives, sweet relish, and Dijon mustard.
- Incorporate mayonnaise: Add the mayonnaise, mixing until the salad reaches your desired consistency. Add more mayonnaise if needed for a creamier texture.
- Season: Season with salt and freshly ground black pepper to taste.
- Chill: Cover the bowl and refrigerate for at least 20-30 minutes to allow the flavors to meld.
- Serve: Enjoy your Grandma's Tuna Fish Salad with a Twist! Serve on bread, crackers, or over a bed of lettuce with tomato slices.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
44g
Fat
35g
Carbs
10g
