Luncheon Tuna Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/13/21
Luncheon tuna salad sandwiches
Diana Rattray
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
200 Calories
13g Fat
4g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 200
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 120mg 40%
Sodium 467mg 20%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 16g
Vitamin C 1mg 3%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 203mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a recipe for a delicious basic tuna salad for sandwiches or a lunch salad, and it's super easy to prepare. Serve this tuna salad in split rolls, toasted bread, or buns, or serve it on romaine lettuce leaves for a fabulous lunch with chips or a cup of soup.

Ingredients

  • 1 large can or 2 small cans (9 to 11 ounces total) tuna, drained

  • 3 hard-cooked eggs

  • 1 cup celery, finely chopped

  • 1 tablespoon onion, grated, optional

  • 3 tablespoons sweet pickle relish

  • 1/3 cup mayonnaise

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • Sliced pickles, optional

  • Lettuce, optional

  • Tomatoes, optional

Steps to Make It

  1. Gather the ingredients.

  2. Combine tuna, chopped eggs, onion, if using, celery, relish, mayonnaise, salt, and pepper; mix well.

  3. Serve as a sandwich filling or luncheon salad with pickle slices, lettuce leaves, and sliced tomatoes, if desired.

  4. Enjoy!