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!


★★★★★ 1 vote

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

How to Make Tuna Salad for a Small Army


  1. 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.
  2. Combine all ingredients and mix well.
  3. Allow to refrigerate for several hours or over night so flavors can blend before using in sandwiches or salads.

Printable Recipe Card

About Tuna Salad for a Small Army

Main Ingredient: Fish
Regional Style: American

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