Tuna Fish Salad

SUBMITTED BY: Emily PHOTO BY: GodivaGirl

"Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color. "

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (6 ounce) can tuna, drained
1 tablespoon chopped fresh parsley
1/4 cup chopped celery
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
paprika to taste

READ REVIEWS (65)

DIRECTIONS

In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 21, 2003 by Navy_Mommy

Thank you so much Emily. I do not eat tuna, I can't even stand the smell of it, but my husband likes it and has recently decided to start taking his lunch to work. This is my first attempt and he never even knew. I had to leave out the celery and onions because he doesn't eat those. I also only used 2 T of mayo since he is on a diet. I don't think he even noticed the reduced amount because of the other flavors.

8 users found this review helpful

Reviewed on Jul. 23, 2003 by I'm nuts too...

Mmmmm, I could eat a tuna sandwich every single day I love it that much. This recipe is good, I like the addition of the fresh parsley & lemon juice. I also added some hot giardinera relish, (which may sound strange but is really good with tuna). I cut the mayo down to 1/4 cup & it was still too much for my preference, but I really did like the recipe. Thanks Emily! ;)

8 users found this review helpful