Tuna salad
Tuna salad

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tuna salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Not Sure How to Keep Your Tuna Salad? Get Tips & Tricks from Glad® Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. It's surprising how a few herbs can brighten up tuna salad.

Tuna salad is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Tuna salad is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have tuna salad using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Tuna salad:
  1. Take small potatoes
  2. Get carrots
  3. Get broccoli
  4. Make ready cauliflower
  5. Take tuna
  6. Take Olive oil
  7. Get thyme

Now I can make it at home. Be sure to folow the directions regarding draining. The trick to a top-notch tuna salad recipe is the inclusion of both crunch and zest. Crunch comes from chopped celery and onion, and a dash of lemon juice adds the perfect, seafood-friendly zing.

Instructions to make Tuna salad:
  1. Boil the vegetables till it done
  2. Mix it with tuna
  3. Add olive oil and thyme enjoy 😊

The trick to a top-notch tuna salad recipe is the inclusion of both crunch and zest. Crunch comes from chopped celery and onion, and a dash of lemon juice adds the perfect, seafood-friendly zing. A fresh and light classic tuna salad recipe that is as versatile as it is delicious! Perfect in a sandwich, wrap, salad or as an appetizer! Original recipe courtesy of The Chunky Chef.

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