tossed tuna egg salad

Necedah, WI
Updated on Apr 23, 2013

For a delicious light lunch

Rate
prep time 15 Min
cook time
method No-Cook or Other
yield 6 serving(s)

Ingredients

  • 1 - head lettuce
  • 1 medium cucumber, sliced and seeds removed
  • 1 small can tuna
  • 6 - hard cooked eggs
  • 1 small onion, thinly sliced and separated in rings
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash paprika
  • 1/2 cup salad oil
  • 1/4 cup vinegar
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons snipped parsley
  • 1/4 cup grated sharp natural cheddar cheese
  • - ( optional ) sliced tomatoes

How To Make tossed tuna egg salad

  • Step 1
    Break lettuce into bite sized pieces, about 8 cups, into salad bowl. Alternate layers of egg, onion rings, tuna, and cucumber.
  • Step 2
    Combine salt, pepper, paprika, salad oil, vinegar, worcestershire sauce, and parsley. Add to lettuce with cheese; toss lightly

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