Tuna Salad for a Small Army

By Tamara Edson
@Somebody66

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!

Rating:

★★★★★ 1 vote

Serves:

a small army

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

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: mayonnaise
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

Step-by-Step

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

Printable Recipe Card