Ingredients
-
6
-
1/2
-
1/2
-
1
-
1/8
-
2
-
1/3
-
2
-
-
-
-
-
-
-
Directions
Tuna Salad (Betty Crocker?), This is the tuna salad recipe I’ve had on a post-it note for ages I think it came from a BC cookbook I did a cursory search and couldn’t find one with these ingredients I make 4-6x the recipe as an appetizer, and we occasionally have leftovers for a sandwich or two the next day I chop my veggies very finely so that it works as a salad and as a sandwich builder Also, when I double (or more) the recipe, use half tuna in water and half tuna in oil for more flavor , I appreciated the directions to go light on the mayo I usually forget the veg are going to give moisture I also added a little parsley
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Steps
|
1
Done
|
Combine the First 5 Ingredients. |
|
2
Done
|
Add Eggs. |
|
3
Done
|
(a Quick Way to Chop - Use an Egg Slicer 3 Times: After the First Time, Rotate the Egg Horizontally, Like the Hand of a Clock, After the Second, Rotate Around Its Axis, Like Turning a Door Knob). |
|
4
Done
|
Add Enough Mayo For a Barely - Moist Salad (the Veggies and Tuna Will Give Off Liquid, So Add a Little Less Than You Think You'll Need). |
|
5
Done
|
Add Relish/Bell Pepper. |
|
6
Done
|
Add Salt to Taste. |
|
7
Done
|
Refrigerate Several Hours For Flavors to Meld. |
