Cattleships Tuna Egg Salad |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A cold mixture of tuna, egg and other ingredients. It can be used to make sandwiches, as a salad over lettuce, as a spread, or as a snack by itself. I first made this when I was in college in Texas back in the 80's. A few potato chips goes great with a sandwich made with this salad. Ingredients:
3 (6 ounce) cans solid albacore tuna in water |
3 extra large eggs, hard boiled, pealed and cross sliced |
1/2 cup regular mayonnaise (hellmans) |
1/2 cup miracle whip |
2 teaspoons yellow mustard (plochmans) |
1/3 cup sweet relish |
3/4 cup sliced green olives |
Directions:
1. First, empty the Albacore tuna into a large mixing bowl (stainless steel, ceramic, or plastic) and, with a fork, break the tuna chuncks into small pieces, then mash until the tuna is well broken up and uniform.
2. Then combine the rest of the ingredients with the tuna and mix thoroughly until the mixture is uniform.
3. And there you have it. If you like a more or less moist salad, adjust the amount of mayonaise and Miracle Whip. The 60 minute cooking time is allowed to bring the eggs to a boil, turn off heat, cover and let stand (I use a Tsp of salt and a Tbs of oil in the water - helps to keep the shell from sticking).
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