Joys Tuna Fish Salad Recipes

Steps:

• In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Mix drained tunafish and pepper in bowl.
• Chop onion, celery and pickle into very small pieces and add to bowl.
• Add remaining ingredients, combine.

Steps:

• Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
• Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
• Add the tuna fish to the eggs and mix together.
• Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
• Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
• Sprinkle in the salt and pepper.
• To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

Steps:

• Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery.
• Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves.
• Tightly cover and refrigerate any leftovers.