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Sorry Charlie

Tuna salad lasts 5 days and is great on black bread or 7 grain with mixed greens and tomato slices.

Makes about 4 Cups of Salad

1 lb Tuna

1 small Red Onion

¾ c. Chopped Celery

¼ c. Chopped Dill

2 c. Mayonnaise

Salt and Pepper to taste

2 Tbs. White Vinegar

Boil water with salt, ½ onion. Add tuna (cut 1/2″ thick slices, no skin). Cook 20 to 25 minutes until tuna is cooked through. Once cooled, tear the tuna into small pieces and mix with the remaining ingredients.

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