Tuna Salad

Makes 8 servings, ½ cup per serving

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  • 2 12 ounce cans tuna packed in water

  • 1 hard-boiled egg

  • 1 stalk celery

  • 1 onion, small

  • ½ cup low-fat mayonnaise

  • 1 Tablespoon mustard

  • ¼ teaspoon black pepper


  1. Wash your hands well with soap and hot water.

  2. Drain tuna and add to bowl.

  3. Peel and chop hard-boiled egg and add to bowl.

  4. Wash celery stalk and lay it on a cutting board. Cut off both ends and cut into 4-6 strips lengthwise, depending on width. Cut across the ends until all pieces are chopped. Add to bowl.

  5. Peel onion and cut into small pieces. Add to bowl.

  6. Add mayonnaise, mustard, and pepper to bowl and mix. Refrigerate until ready to serve.

  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.