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Community Recipe
from [LCherry]
Lynn's Garden Tuna Salad

Lynn's Garden Tuna Salad

  • Yield: 2 servings


  • canned tuna


2 (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well

1 hard-cooked large eggs, shelled

1 cup finely chopped inner celery stalks, tender leaves reserved $

1/4 cup drained capers

3 tablespoons finely chopped red onion or shallots

About1/3 cup mayonnaise (regular, or half reduced-fat and half sour cream) $

About 1/2 teaspoon fresh-ground pepper


About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped

About 1/2 cup red grapess, stemmed, rinsed, and drained (see notes)

1 to 2 tablespoons walnuts

1 to 2 tablespoons minced parsley

Paprika (optional)


About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes) $


1. Put tuna in a bowl. Coarsely chop egg; add to tuna.

2. Add celery, capers, and onion to bowl; mix well with a fork, breaking tuna into small pieces. Add mayonnaise and 1/2 teaspoon pepper and mix. Add more mayonnaise, if desired. Season to taste with salt (be cautious - capers are salty).

3. Arrange lettuce and celery leaves equally in four wide, shallow bowls. Mound tuna salad on greens,

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Lynn's Garden Tuna Salad recipe