Real Recipes From Real Home Cooks ®

tuna salad for a small army

(1 rating)
Recipe by
Tamara Edson
Torrance, CA

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 rating)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For tuna salad for a small army

  • 4 lb can
    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.