Tuna Fish Salad Recipe - Allrecipes.com
Tuna Fish Salad  Recipe
  • READY IN 15 mins

Tuna Fish Salad

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2006

I have been making this tuna salad since it was uploaded over 4 years ago. Definitely only make this with 12 oz of tuna. Do NOT be afraid to add more celery and onion. In mine I put closer to 1/2 cup of each. Also, in addition to everything in this recipe try adding 3/4 TBSP of red wine vinegar. It is AMAZING. I just made a batch and I think I would ruin it by putting in on a sandwich with cheese. For now I'm just eating it with crackers so I can taste all of the fresh flavors.

 
Most Helpful Critical Review
Feb 22, 2005

This has all the makeings for a great tuna fish sandwich. I made just like the recipe with the exception of adding a chopped dill pickle. Do note that the recipe will make a lot more than four servings.

 
Jul 23, 2003

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! ;)

 
Dec 06, 2006

Best tuna salad I ever tasted.

 
Jan 05, 2005

This recipe is amazing. Very flavorful, and definately not fishy tasting. I like it on toasted bread with a thick tomato slice and topped with melted cheese, yum!

 
Feb 12, 2012

I didn't have fresh parsley, I used dried instead. I also didn't add any extra salt as tuna fish is pretty salty on it's own. This made two sandwiches. I didn't have any myself but the kids seemed to like it. My son said it needs pickles next time.

 
Jul 17, 2009

I made this for lunch today and used light mayo, a bit less than called for actually. It was great - just perfect on whole grain toast.

 
Jul 17, 2009

I used 2 cans of tuna, 2 stalks of chopped celery (coz liked the extra crunchiness), a small red chopped onion (coz liked the spiciness). Also added 1 tsp. of sweet relish, squeezed 1/2 small-sized lemon juice onto the tuna and finally added some dried cranberries as well as raisins onto 1/2 cup of mixture consisting of miracle whipp & regular mayo. I served this salad with wholemeal bread as breakfast and lunch the next day & found that it taste soooo yummy as I am eating now... minus the usual fishy smell; while hubby just texted to review that though this salad tastes good, but it doesn't taste like tuna anymore! So, a 4-star for this recipe to justify our mixed reviews but I personally would make this again and again and again... as I love the refreshing and unique taste. LATEST: Finished off the salad leftover this afternoon over 4 pieces of low-salt crackers and topped with some ceyanne pepper and the tuna salad really tasted so much better with crackers on the 2nd day, believe me... Yummy, yummy and yummy:)

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 257 mg
  • 10%

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

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