Tuna Salad (Betty Crocker?) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the tuna salad recipe I've had on a post-it note for ages.I think it came from a BC cookbook. I did a cursory search and couldn't find one with these ingredients. I make 4-6x the recipe as an appetizer, and we occasionally have leftovers for a sandwich or two the next day. I chop my veggies very finely so that it works as a salad and as a sandwich builder. Also, when I double (or more) the recipe, I use half tuna in water and half tuna in oil for more flavor. Ingredients:
6 ounces tuna |
1/2 cup celery, finely diced |
1/2 cup scallion, finely diced |
1 tablespoon lemon juice |
1/8 teaspoon black pepper |
2 eggs, hard boiled, finely diced |
1/3 cup mayonnaise |
2 tablespoons sweet pickle relish or 2 tablespoons bell peppers, finely diced |
Directions:
1. Combine the first 5 ingredients.
2. Add eggs.
3. (a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob).
4. Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need).
5. Add relish/bell pepper.
6. Add salt to taste.
7. Refrigerate several hours for flavors to meld.
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