Barbie's Tuna Salad

SUBMITTED BY: TANAQUIL PHOTO BY: KelliF

"This is a really great tuna salad recipe I got from a friend who used it in her catering service business many years ago. The secret ingredients are the curry and Parmesan cheese! Odd combinations but this makes a terrific tuna sandwich! She used it for an appetizer with gourmet crackers and people always wanted her recipe. I have never tasted another tuna salad quite like this one, and it has been my favorite recipe for tuna salad for many, many years."

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder

READ REVIEWS (218)

DIRECTIONS

In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

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REVIEWS

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Reviewed on Nov. 21, 2006 by opal~/~dragonfly

I am the original submitter of this recipe, and this salad has been in my family for many years and was 'top secret' for a long time (my sister is not too happy I had it published here). So with that said, I tend to agree with others that you should reduce the mayo a bit, but I copied the recipe as was given to our family 20+ years ago. I usually don't even measure when I make this, just eyeball the ingredients. Its all 'to taste' and happy tuna salad making! Tanaquil (:

31 users found this review helpful

Reviewed on Apr. 22, 2007 by ekp333

Fantastic! This is the best tuna salad I have ever tasted! The first time I made it I used chunk light tuna, and tonight I used albacore...it's great either way. I don't understand why some reviews state that there's too much mayo or dill. When draining the tuna, I use the lid of the can to squeeze it dry. Isn't that how everyone does it? It makes quite a stiff mixture this way. I also used the straight edge of a spatula to level off each measuring spoon and get an accurate measurement of each ingredient. My 7th grade home economics teacher was a stickler about this. I find this especially important when using the more potent herbs and spices such as in this recipe. Anyway...I simply ate this on a slice of sundried tomato bread from my local bakery. I was planning to toast it first but I couldn't wait! It was delicious! Once this is refrigerated overnight and served on bakery bread with romaine lettuce, swiss cheese and a slice of garden-ripened tomato it is a ten star recipe for certain!

9 users found this review helpful

Reviewed on Jan. 7, 2007 by MelindaD

I searched for a tuna salad recipe that was a little different from the norm. I doubled this recipe and found that the taste was just ok, but easily modified to be GREAT! First of all, I would cut down on the amount of relish and parsley and add a little more cheese. I used fresh onion since I don't keep minced dried onion in the house. It took about 2 Tbl of the onion to make it "show up" in the taste of this recipe. That's 2T total for this recipe DOUBLED. I know I will make this again, but with a few little tweaks that I mentioned. Also, don't be afraid of the curry. It is excellent in this dish!

7 users found this review helpful

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