B.T.C. TUNA SALAD | Imamother

Amarante

Mon, Jul 16 2018, 10:02 am

One might say, who needs a recipe for tuna fish salad but this one was a little tweaked which made it special with the additional of the eggs and raisins.

Source: Alexe van Beuren. “The B.T.C. Old-Fashioned Grocery Cookbook.

MAKES 4 TO 6 CUPS

1½ cups Hellmann’s mayonnaise
4 (7-ounce) cans albacore tuna in water, well drained
3 celery hearts, finely chopped (½ cup)
2 tablespoons golden raisins
2 tablespoons brown raisins
4 hard-boiled eggs, grated
¼ cup sweet pickle relish
2 tablespoons dill pickle relish
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon freshly ground black pepper
Dash of Tabasco sauce
Salt

In a large bowl, combine the mayonnaise, tuna, celery, golden and brown raisins, eggs, sweet and dill relishes, granulated onion, granulated garlic, pepper, and Tabasco. Season with salt to taste.

This salad is best if chilled overnight, but you can also serve it immediately. It will keep in an airtight container in the refrigerator for 4 days.