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Virgina’s tuna salad was always a summer Saturday favorite for my grandparents and me. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.
Ingredients
- 1 egg
- 1 (5 ounce) can tuna, drained and flaked
- 3 tablespoons mayonnaise
- 2 stalks celery, chopped
- 2 tablespoons sweet pickle relish
- 1 pinch ground black pepper
Directions
Step 1
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
Step 2
Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.
Cook’s Note:
Substitute creamy salad dressing (such as Miracle Whip) for the mayonnaise if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 9% |
| Cholesterol60mg | 20% |
| Sodium168mg | 7% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars3g | |
| Protein10g | |
| Vitamin C1mg | 6% |
| Calcium19mg | 1% |
| Iron1mg | 5% |
| Potassium143mg | 3% |
*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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