What is the best tuna salad recipe you have ever had??

Answer 1

Delicious Tuna Salad

1 can albacore white tuna in water
1/3 cup diced cucumber
1/2 teaspoon dill weed
2 tablespoon real mayo
2 teaspoons of sour cream

Drain the tuna really well. Then mix everything in a bowl. Chill for at least 45 mins for the flavors to develop. Longer is better. Over night is probably the best.

I eat it on wheat bread. Its the best tuna ever. It may sound gross and thats what i said but then I tried it and it is very tasty!

Please try it.

Answer 2

The best tuna salad recipe starts with tuna packed in water. Drain it, and add only enough mayonnaise to moisten it enough to spread, about a tablespoon for each 6 ounce can. Put 1/4 teaspoon celery salt, 1/4 teaspoon onion powder, and 1/4 teaspoon black or white pepper in the mayonnaise, stir, and mix with the tuna.

You can add chopped hardcooked egg, chopped mild onion, chopped celery or even chopped pickle (or all of the above) to extend the dish and make it special.

But everyone always loves my tuna salad the best!

Answer 3

The best is made with Starkist tuna packed in oil.

Drain two 6 ounce cans of tuna and flake into a bowl. Add as much Hellmann's mayonnaise as you wish. Thinly slice the green tops of 3 scallions; add to the tuna and stir well to incorporate. Cover the bowl with plastic wrap and refrigerate over night.

Serve tuna stuffed into a tomato or on your favorite bread with a lettuce leaf or mound on toast, top with shredded cheese and broil for a great tuna melt.

The key to this recipe is the overnight refrigeration.

Answer 4

Linguine Tuna Salad:

30 min 20 min prep
10-12 servings

8 ounces linguine
1/4 cup lemon juice
1/4 cup light olive oil
1/4 cup green onions, chopped
1 tablespoon sugar
1 teaspoon italian seasoning
1 teaspoon seasoning salt
2 (6 ounce) cans tuna, Drained
10 ounces frozen green peas, thawed
2 medium tomatoes, chopped (firm)

1. Break linguine lengthwise into thirds and cook according to package directions; drain.
2. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well.
3. Add HOT linguine; toss.
4. Flake tuna with a fork, then stir tuna and thawed peas into the linguine mixture. Gently toss in chopped tomatoes.
5. Cover; chill several hours or overnight to blend flavors. Serve cold.
6. Refrigerate any leftovers.

Answer 5

The best is my Aunt's I will only make it this way now. Tuna, diced celery, diced onions, 1/2 tsp of horseradish, salt, pepper, and garlic powder. The best is to make it about 1 hour before you are going to eat it so all the flavors mix together.

Answer 6

I make it with a can of tuna (of course), salt and pepper, thyme (it takes the fishy taste away), a little garlic powder, some parsley flakes, sweet or dill relish, a squirt of dijion or spicy mustard and some mayo. Other ingredients that can be substitued or added are lawry's seasoning salt, celery salt and diced chives.

Answer 7

Cubed seared tuna with diced mango, red pepper flakes, green onion and light mayo. served over mescalin greens. My own recipe if you like it let me know.

Answer 8

my own recipe. but my mother has made it like this for years, so it may not be original....we put 2 cans tuna, hellmans mayo, salt,pepper, sweet relish, and 2-3 hard boiled eggs. chill and serve on whole wheat bread! i love this stuff! :oP

Answer 9

Plain and simple is best to me: a dab of real mayo, a little squirt of yellow mustard, a bit of both dill and sweet relishes, and some pepper. I use water-packed tuna and squeeze it pretty dry.

Answer 10

Boil some pasta ( macaroni, or small size pasta), then, once they have turned cold, add tuna, tomato sliced, mozzarella, olive oil, olives, basil, parsley, onions, garlic, pepperoni, apples cut in small pieces, perhaps one or two drops of lemon juice, balsamic vinegar, and there you go!