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Tuna salad with a twist

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Tuna salad can be made with almost no cooking involved. The only ingredient that requires cooking is a hard boiled egg (which is an optional add-in). Jazzing up the typical tuna salad recipe only requires a little bit of imagination. A new twist on tuna is only a spice cabinet or vegetable drawer away.


  • 2 cans of tuna (drained)
  • 1 hard boiled egg (peeled and chopped)
  • 1/4 cup of finely diced white or sweet onions
  • 1/4 cup of finely diced green, red, or yellow peppers (or a combination of any of them)
  • 1/4 cup of sweet pickled relish
  • 2 tablespoons of mayonaise
  • 1 tablespoon of Thousand Island dressing
  • 1 teaspoon of mustard (optional)
  • 1 teaspoon of celery seed (substitute 1/4 cup of finely diced celery if preferred)
  • 1 teaspoon of paprika
  • 1/8 teaspoon of black pepper
  • 1/8 teaspoon of salt (optional)
  • 1 teaspoon of sugar (optional)


Mix all of the ingredients in a plastic or glass container that has a lid for storage. Refrigerate the tuna mixture for approximately 4 hours, or overnight. Serve the tuna salad with crackers, pita chips, as a sandwich, or paired with a salad. For an added twist try mixing in one of any of the following ingredients:

  • 2 teaspoons of red or yellow curry powder
  • 2 teaspoons of Old Bay Seasoning
  • 1/4 cup of finely diced fennel
  • 1/4 cup of sunflower seeds or pumpkin seeds
  • 1/4 cup of diced tomatoes (for tuna that will be eaten immediately)


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