Virgina's tuna salad was always a summer Saturday favorite for my grandparents and me. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.
Ingredients
- egg: 1 piece
- tuna: 1 can (5 ounce can, drained and flaked)
- mayonnaise: 3 Tbsp
- stalks celery: 2 piece (chopped)
- sweet pickle relish: 2 Tbsp
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
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Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
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Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.
