A new and exciting way to dress up your standard tuna salad. Serve as an appetizer with rich crackers or with a lettuce leaf and melba toast.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.

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Nutrition Facts

107.8 calories; 13.1 g protein; 2.4 g carbohydrates; 86.6 mg cholesterol; 310.8 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2010
I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo light sour cream dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall if I made this again I might leave out the Worcestershire. Read More
(32)

Most helpful critical review

Rating: 3 stars
06/02/2005
This is quite tasty-the worcestershire sauce is a nice touch. I did not puree the eggs. I like my tuna salad nice and chunky. I also used fresh rosemary because I had it on hand and plain yogurt because I didn't have sour cream. Not spectacular but tasty enough to make again. Read More
(5)
35 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
08/18/2010
I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo light sour cream dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall if I made this again I might leave out the Worcestershire. Read More
(32)
Rating: 4 stars
08/18/2010
I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo light sour cream dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall if I made this again I might leave out the Worcestershire. Read More
(32)
Rating: 5 stars
08/29/2003
Excellent. A good blend of spices and condiments for a different flavor. Don't change anything on this recipe. Serve it on melba toast or romaine lettuce with club crackers. Read More
(12)
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Rating: 5 stars
06/03/2004
Didn't have any sour cream nor lemons so I doubled the mayo and used 1/2 ts of lemon juice. I also grated the eggs and mixed everthing in a bowl rather than mess up my food prosseser. Really GOOD! I love the use of herbs. Makes good chedder Tuna Melts. The Fish flavor is still there but I can blame that on the canned tuna I used. Might be good with some capers?? Read More
(10)
Rating: 5 stars
09/10/2003
I don't eat tuna fish and that makes it very difficult for me to prepare it for my husband's lunch. He is also a picky eater and doesn't like onions pickles or eggs. So I am always looking for ways to make it flavorful without those ingredients. He loved this recipe although I did leave out the eggs. I will continue to use it since this seems to be his favorite of the ones I have tried. Read More
(7)
Rating: 3 stars
06/02/2005
This is quite tasty-the worcestershire sauce is a nice touch. I did not puree the eggs. I like my tuna salad nice and chunky. I also used fresh rosemary because I had it on hand and plain yogurt because I didn't have sour cream. Not spectacular but tasty enough to make again. Read More
(5)
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Rating: 2 stars
09/17/2004
Rather than making my traditional tuna salad I tried this recipe because it had received so many high ratings. I was however unimpressed with the taste and the texture of this tuna salad. Placing the eggs in a food processor with the mayo and other ingredients (minus the tuna of course) resulted in a tuna spread rather than a chuncky tuna salad. In addition I thought the overall result was rather tasteless. I personally didn't care for this recipe and won't be using it again:-( Read More
(5)
Rating: 3 stars
08/31/2005
I didn't find anything special about this recipe. Maybe my spices are just old but I didn't think they did much for the tuna salad. Read More
(4)
Rating: 4 stars
01/08/2013
This was pretty good! I'd made it a long time ago and forgotten how it was so decided to make it again. Didn't have any sour cream so substituted Greek yogurt. Also I decided to add diced green onions (four for this recipe size) because I love green onions and I felt the lemon would be too sweet (Meyers lemons). I suggest combining the ingredients as you put the eggs to boil. This gives the flavors a chance to meld. Then once the eggs are done let them cool for an hour before blending it all into a "sauce." Combine remaining ingredients and then let it sit in the refrigerator over night to set up a bit. Served with home made dill crackers for an awesome lunch!! Read More
(3)
Rating: 4 stars
09/16/2005
I would have given this a 3 since the lemon was overpowering but that was partly my fault since one can of tuna fish that I used was flavored with lemon already. I didn't use a food processor since I wanted the tuna and egg chunky but the only problem with that was the rosemary pieces (next time I will leave it out or grind it first). I also won't add any lemon next time due to my unpleasant first experience. Read More
(3)