This is my absolute favorite easy tuna salad recipe. I use it on sandwiches, atop tomato wedges and by itself, served on a bed of lettuce. -- Alice Henneman, MS, RD, Extension Educator
1 can (6 ounces) tuna or Salmon, low sodium, canned in water, drained
1/4 cup mayonnaise, low-fat or light
1/4 cup chopped celery
1/4 cup chopped sweet onion
Mix ingredients together.
Alice's notes: Salmon may be substituted for tuna in this recipe. Canned salmon is available in water pack varieties and may be found canned without the skin, if desired. The celery adds flavor as well as crunch to the tuna salad. The "crunch" factor contributes to the appeal of this recipe.
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