• twitter_icon
  • facbook_icon
  • social-icon
  • social-icon2

Blog

Home/Eats/Tuna Salad Recipe

Tuna Salad Recipe

Tuna Salad

Tuna Salad Recipe: Yesterday I posted a picture on We’ve Tried It Facebook page of my tuna salad and a follower asked for the recipe. If I would have know I was going to post this recipe I would have taken more photos of the process.

Tuna salad is pretty simple to make, the recipe really depends on what you like. After you check out our recipe let us know if you add something different that you think we should try.

Ingredients:

2 boxes Creamette Rings (dry pasta)

2 cans tuna fish (drained)

1 medium onion (diced)

6 stalks of celery (diced)

1 can peas (drained)

Hellmann’s Mayonnaise

Seasonal Salt

Mustard

Salt & Pepper to taste

Directions: Boil pasta rings until cooked to your liking, drain and place in large bowl. Chop celery, onions and add to the pasta. Drain tuna, peas and add. Season the mixture, add Hellmann’s and stir. Continue add in Mayo until it gets to the creaminess that you like. I add just a small amount of mustard to the salad. Taste and add more seasonings until perfect.

Place in refrigerator until ready to serve. During the chilling process the pasta can soak up the mayo. Add more mayo before serving if needed.

You can use any kind of noodle that you want, we think the rings make for the best tuna salad around.

Do you have a recipe you think we should try? Leave a comment below.

12 Comments Published

written on 14 April 2016 - Reply

I made the same tuna salad recipe but I add shrimp to it you can add the canned shrimp or fresh shrimp gives it extra good flavor

written on 27 June 2016 - Reply

I add hard boiled eggs

written on 10 June 2017 - Reply

I add 2 Tbsp red wine vinegar & chopped olives (green & black) instead of peas .
& 1-2 Tbsp dill relish

written on 19 July 2017 - Reply

I use a BIG can of Starkist (from Sam’s), a lb. of Barilla Whole Wheat Shells, Duke’s mayo, sweet relish, lots of black pepper, and Morton’s Nature’s Seasoning…then about 2 cups chopped pimento-stuffed green Manzanella olives.
This is SOO good! We can’t eat tuna salad without olives now!

written on 3 March 2019 - Reply

OMGOODNESS I can’t wait to try this your way!! I love green olives too!!

written on 19 October 2018 - Reply

We make this salad with 3 cups chopped chicken or canned salmon. I add 2 shredded carrots for color and hard boiled eggs along with celery, red onion, and peas. Instead of canned peas, I use a cup of frozen peas. I stir them into the salad frozen as a last step. I find they are not as mushy and have a prettier color. I also skip the mustard. It was my mother in laws recipe and a favorite for everyone.

written on 26 January 2019 - Reply

I added pimentos boiled eggs and mini shells. Good recipe though

written on 2 March 2019 - Reply

I made the printed recipe (1st time). It was so good. Now, I will try the different things everyone else suggested……..mmmmmmmmmm!

written on 3 March 2019 - Reply

I don’t put mustard in mine but find that ranch dressing really adds creaminess and flavor.

written on 4 March 2019 - Reply

I used defrosted tiny frozen peas instead of canned. No need to cook.

written on 31 March 2019 - Reply

I put baby frpzen peas and use canned chicken instead of tuna. Do you know how many people this feeds?

written on 19 October 2019 - Reply

Added 2 Tbsp sugar, Tbsp of vinegar and a bit of pickle juice

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.