Tangy tuna salad

Yield: 1 Servings

Measure Ingredient
2 cans (6 oz.) tuna, preferrably in spring water
¾ cup Miracle Whip or Kraft Real Mayo
1½ tablespoon Dill relish
½ tablespoon Yellow mustard
1 teaspoon Mild pepper ring juice (optional)
1 Hard boiled eggs, diced (I use 2) (up to 2)

Tuna preparation: With a spoon, scoop out some tuna and place in your fist (over the sink) and squeeze out excess juice. This keeps the mixture from becoming 'runny' once it sits in the fridge. Put drained tuna in bowl and combine all ingredients. Mix well and serve on bread or hamburger buns.

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by CBWB90B@... (MISS AMY B WICKHAM) on Wed, 15 Jan 1997.

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