Tuesday, October 20, 2009

Tuna Salad

It's not local; tuna do not live in the Fox River or even in the Great Lakes. I do like tuna salad, though, and it's an easy dish to make ahead of time. Serve it on bread, a bed of lettuce, or crackers.

1 6-oz can of tuna (packed in water), drained
1/4 cup sweet pickle relish, well drained
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped onion or scallions
2 Tablespoons finely chopped green or red pepper
1/4 cup mayonnaise or Miracle Whip

I like to drain the tuna and relish in a colander over the sink while I gather all the rest of the ingredients.

Mix well; store in refrigerator in covered dish. Leftovers? We rarely have them, but they're good for lunches.


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Blogger CaJoh said...

What… no tuna in the Fox River???

I guess I skip a lot of the other ingredients when I make tuna salad. I will have to try this sometime.

Thank you for sharing,

10/20/2009 8:51 AM  
Blogger Green Girl in Wisconsin said...

I make mine without the celery.

10/20/2009 2:07 PM  

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