Sheryls Tuna Salad Recipes

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.

Steps:

• Mix together the first four ingredients until combined well. Add the rest and mix again. Chill and serve.

Steps:

• Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
• Cut up the cheese into bite size pieces and set a side.
• Drain the tuna and set aside.
• In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
• After it's well mixed add the rest of the ingredients leaving out the paprika.
• Once everything is mixed well add the paprika (it's just for color).
• Depending on your taste you might want to add more mayo, paprika, or pickle relish.
• I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.

Steps:

• Cook shells in boiling salted water until tender. Drain well.
• Break tuna into chunks and combine with tomato, cucumber, zucchini and capers. Add lemon juice. Stir mayonnaise until smooth and fold in. Season to taste with salt and pepper.
• Garnish with parsley and basil and chill before serving.