READY IN 20 mins

Gourmet Tuna Salad

Read Reviews (34)

"The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good." — Patricia Jones

Directions

In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

Kitchen-Friendly View

PREP 20 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 25, 2003

I thought this was great, but there was way too much mayo and sour cream. I used about a third of what the recipe called for the next time I made it, and it was perfect. I also love capers, so I added a few more. Overall, it was great! Definately my new tuna recipe!

—JHABER4942

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Most Helpful Critical Review

Aug 11, 2004

I agree with another reviewer, there are too many flavors together. It was pretty overwhelming. I don't think it had a bad taste, it was just very strong.

—MADISONLIBERTY

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40 Ratings

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Sep 25, 2003

MMMMMMM....Love tuna salad and this was really yummy. I didn't have any almonds in the house, so I had to omit them. I cut back on the mayo and also added green pepper. I put this on an english muffin added some shredded cheddar and put it under the broiler for a tasty tuna melt! Thanks Patricia!

—LINDA MCLEAN

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Sep 25, 2003

Interesting blend of textures of flavours. Unfortunately, I did not have almonds on hand so I omitted that from the recipe. I can imagine, however, the crunchiness from the nuts would have been a great addition. I also used yellow peppers in replacement of the celery. I've never tried tuna salad with sour cream, so this was an interesting taste. Next time, I would probably add less of both the sour cream and the mayo as it was a bit too creamy for me. Overall, I quite enjoyed it.

—CWYC

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May 20, 2005

It was really good, but there was way too much mayo and sour cream for me, I would cut the amount of each in half next time. I would also either omit the capers or 1/2 the olives because it was a bit salty for me. Lastly I added a dash or black pepper and a squeeze of lemon juice which added the kick I needed. I'll probably make this again with the changes.

—AWWYEAH

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Jul 10, 2005

I love this recipe and have made it many times. We particularly like it served on extra Sourdough bread, but have enjoyed it on a bed of lettuce for a light and cool summer dinner. Since I am not a person who loves tuna (but know I should eat some fish now and then) all these tasty ingredients effectively mask the fishy-ness that keeps me from eating tuna. Thanks for giving me a tuna salad recipe that I can really enjoy.

—MESSY COOK

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Jul 10, 2003

I felt the capers made the salad too salty. I used black olives instead of green. I might make this again with some different ingredients.

—MISSWISS

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Jul 23, 2004

This recipe was okay, but it needs something to give it a little kick.

—readernut

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Nutrition

Calories
396 kcal
20%

Carbohydrates
4.1 g
1%

Cholesterol
52 mg
17%

Fat
32.4 g
50%

Fiber
1.3 g
5%

Protein
22.5 g
45%

Sodium
908 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gourmet Tuna Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 396
Calories from Fat: 291

% Daily Value *
Total Fat 32.4g 50 %
Saturated Fat 6.3g 31 %
Cholesterol 52mg 17 %
Sodium 908mg 36 %
Potassium 324mg 9 %
Total Carbohydrates 4.1g 1 %
Dietary Fiber 1.3g 5 %
Protein 22.5g 45 %
Sugars 1g
Vitamin A 8 %
** Vitamin C 6 %
Calcium 8 %
Iron 16 %
** Thiamin 2 %
Niacin 71 %
Vitamin B6 23 %
Magnesium 20 %
Folate 10 %

* 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.