Tuna Salad for a Small Army

Tamara Edson


Tuna salad is a staple in this family! Instead of opening a dozen smaller cans, I prefer to buy the bulk size cans at the warehouse store. This recipe is made for just that. Adding lots of celery and a minimal amount of mayo keeps the fat content within reason and allows the huge portion of tuna to serve us well for many delicious meals. The celery adds a very nice crunch too. This is best (and healthiest) served on a very hearty whole grain bread (like Ezekiel) or as part of a salad--over a bed of spinach or inside a tomato. Enjoy!

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a small army


15 Min


No-Cook or Other


4 lb can(s)
chicken of the sea, light tuna in water
4 to 6
celery stalks, very finely diced
1 c
pickle relish, sweet
1 c
2 Tbsp
spicy mustard or wasabi
1 bunch
green onions, very finely sliced
freshly ground black pepper to taste

Directions Step-By-Step

Drain the tuna very well. (reserve some of the juice for the furry, four-legged babies). Flake up the tuna in a large bowl with a fork.
Combine all ingredients and mix well.
Allow to refrigerate for several hours or over night so flavors can blend before using in sandwiches or salads.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy