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Nutrition Facts
Serving Size 1 (69g) Recipe makes 9 servings
Calories 142
Calories from Fat 85		(60%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 253mg		10%
Potassium 86mg		2%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 0.2g	0%
	Sugars 2.2g
Protein 8.0g		15%
detailed view... how is this calculated?

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Recipe #166308 | 30 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: twissis
Apr 28, 2006

I know it’s a long name, but it’s descriptive. The Good News - my DH loves tuna salad. The Bad News - he devours it faster than I can make a batch of std tuna salad. So I found this way to extend the “refrigerator life” of our tuna salad & he likes it better! Despite the expanded bulk, you don’t lose the tuna flavor. This makes a good tuna melt too, but he’s always impatient & slathers it on wheat bread. Enjoy ! Edited to Add DH prefers fresh tomato to sun-dried, but I esp like Redsie's sub of sun-dried tomato — so consider it an opt chg you can make w/my blessing.

SERVES 9 , 3 cups (change servings and units)

Ingredients

1 (6 ounce) can tuna in vegetable oil or tuna in water, drained
2/3 cup mayonnaise
2 eggs (hard-boiled & diced)
2 tablespoons sweet pickle relish
1/4 cup onion (diced, but I often use leek)
1/4 cup cucumber (seeded & diced)
1/4 cup fresh tomato (seeds removed & diced)
1/4 cup cheddar cheese (grated or shredded)
1/2 cup iceberg lettuce (thinly sliced, see prep note)

Directions

1
Combine the 1st 8 ingredients, mix well & chill in refrigerator.
2
NOTE: When ready to serve -- If you expect to use the entire mixture, add the full amt of lettuce & serve. However, if you expect to have leftovers, add half the lettuce & then add the rest of the lettuce when you serve any leftovers.

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Featured Reviews for This Recipe

From: Chef Onoaloha

On Jun 21, 2009

Way too much mayo for my taste but I did enjoy the addition of fresh cucumber and tomato. Next time I will cut mayo back to 3 TB and omit the cheddar cheese. Thanks for a nice change from the usual tuna salad recipe.

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From: Andi of Longmeadow Farm

On Dec 22, 2008

As a new convert to tuna fish (canned) I was happy to see this salad recipe that included tomatoes and cucumber and hard-boiled eggs. I used some very small diced white onion, and of course the pickle relish, which; is a must in this home. I had some fresh mild cheddar cheese that I put on top, and placed the tuna salad triumphantly perched atop iceberg lettuce and devoured this salad with some saltines. Oh this was wonderful, thanks for helping me learn to love tuna-fish even more twissis! Made for your football win, Week 15. Winter 2008.

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From: Lori Mama

On Oct 19, 2008

I was craig a tuna sandwich, but didn't really want the "normal" kind. LoL! This was certainly different, but very tasty. I used some shallots instead of the onion, as I love them and I will add just a tiny bit of salt/pepper next time. I actually had some sun dried tomatoes, but opted to try the recipe as written first. I'll try them another time.

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From: rickoholic83

On Aug 31, 2008

Great tuna salad! I loved the addition of the tomato and cucumber. I served the tuna mixture on top of romaine lettuce and drizzled it with a little ranch dressing. Good stuff! Thanks for sharing, twissis. **Made for I Recommend**

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Read all 11 reviews