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This is my Mom’s recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner. Serve on bread or lettuce.
Ingredients
- 5 eggs
- 1 ¼ cups bread and butter pickles
- 2 (5 ounce) cans tuna, drained
- 3 stalks celery, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon sweet pickle juice
Directions
Step 1
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
Step 2
Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 139 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 7% |
| Cholesterol168mg | 56% |
| Sodium470mg | 20% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber0g | 1% |
| Total Sugars7g | |
| Protein16g | |
| Vitamin C1mg | 4% |
| Calcium36mg | 3% |
| Iron2mg | 8% |
| Potassium210mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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