Virgina's Tuna Salad


Virgina's tuna salad was always a summer Saturday favorite for my grandparents and me. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.

close up view of Tuna Salad with tomato slices and lettuce on a plate
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
30 mins


  • 1 egg

  • 1 (5 ounce) can tuna, drained and flaked

  • 3 tablespoons mayonnaise

  • 2 stalks celery, chopped

  • 2 tablespoons sweet pickle relish

  • 1 pinch ground black pepper


  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.

  2. Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

Cook's Note:

Substitute creamy salad dressing (such as Miracle Whip) for the mayonnaise if desired.

Nutrition Facts (per serving)

142 Calories
10g Fat
4g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 142
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 60mg 20%
Sodium 168mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 10g
Vitamin C 1mg 6%
Calcium 19mg 1%
Iron 1mg 5%
Potassium 143mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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