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READY IN 20 mins

Virgina's Tuna Salad

Read Reviews (38)

"This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish." — KRISTIEV

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Original recipe makes 4 servings Change Servings

1 egg
3 (6 ounce) cans tuna, drained and flaked
3 tablespoons mayonnaise

2 stalks celery, chopped
2 tablespoons sweet pickle relish
1 pinch ground black pepper

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Directions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish and black pepper.

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PREP 20 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 11, 2003

A hard boiled egg in tuna salad is such a nice addition. I like to add chopped onion and green pepper as well as black pepper and garlic and onion powder to the mixture for more flavor.

—LINDA MCLEAN

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Most Helpful Critical Review

May 20, 2003

Very easy and simple, but a little plain for my taste.

—Rebslo

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43 Ratings

Jun 10, 2010

Very nice tuna salad recipe, but maybe there's a misprint here - the recipe says to use 3 (6 ounce) cans of tuna. Well, seeing as I really didn't have any army to feed and there's no way that 3 Tbsp. of mayo would make any sense I used only one can. I eyeballed the amount of chopped celery and left out the relish (personal preference). I added a little salt, pepper, garlic and onion powders. The addition of the hard boiled egg was a nice change.

—Jillian

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Jun 07, 2008

This is a great base recipe and just needed a little tweaking to make a great sandwich. I had to add another egg, it just needed more and I only used 2 cans of tuna and had to put three times the mayo it was too dry with only the 3 Tbl. I used dried celery in the jar and added some chopped onion per son's request. I was heavy handed with the pickle relish too. This made a good lunch though, so thanks for sharing!

—~TxCin~ILove2Ck

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May 18, 2003

Great, traditional Tuna Salad.

—alsoher

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Jul 23, 2003

I liked the addition of the egg. This is a great tuna salad recipe. Thanks Kristie.

—NJSS2000

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May 18, 2003

I USED THIS RECIPE WHEN MY FUSSY SONINLAW CAME TO VISIT. hE THOUGHT IT WAS WAS WONDERFUL. i THOUGHT IT WAS QUICK EASY, AND INEXPENSIVE THANX. MEANEST JEAN

—TODDSMOM

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May 20, 2003

This is exactly the recipe I was looking for. "Like mom used to make!" Thanks!

—ULTRATECH

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Nutrition

Calories
252 kcal
13%

Carbohydrates
3.9 g
1%

Cholesterol
95 mg
32%

Fat
10.6 g
16%

Fiber
0.4 g
2%

Protein
34 g
68%

Sodium
215 mg
9%

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

Nutritional Information

Virgina's Tuna Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 252
Calories from Fat: 95

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 1.9g 10 %
Cholesterol 95mg 32 %
Sodium 215mg 9 %
Potassium 367mg 10 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 0.4g 2 %
Protein 34g 68 %
Sugars 2.8g
Vitamin A 7 %
Vitamin C 2 %
Calcium 4 %
Iron 24 %
Thiamin 6 %
Niacin 179 %
Vitamin B6 33 %
Magnesium 14 %
Folate 8 %

* 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.