- 1 can (6-1/8 ounces) chunk tuna in water, drained and flaked
- 2 hard-cooked eggs, chopped
- 1 celery rib, chopped
- 1 small onion, chopped
- 1 small carrot, shredded
- 8 medium pitted ripe olives, chopped
- 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine all ingredients in a small bowl. Spread on cracker or bread. Yield: 6 servings.
Originally published as Perky Tuna Salad Sandwich in Taste of Home October/November 1993, p54
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed May. 23, 2009
"We love this recipe. I like to add a little lemon juice and use seasoned salt. The combo of boiled eggs and tuna is very pleasing."