How To Make Tuna Salad For A Crowd

Ingredients

For the Tuna Salad:

Ingredients, For the Tuna Salad Egg Salad:

6 (12 ounce) cans of Tuna, drained

1 (15 ounce) can of Corn, drained

1 (15 ounce) can of Peas, drained

1 (11 ounce) can of Olives, sliced

1 (1/2 cup) Red Onion, diced

2 (1/2 cup) Celery, diced

1 (1/4 cup) Parsley, fresh, chopped

1/2 cup Mayonnaise

1/4 cup Sour Cream

1 tablespoon Dijon Mustard

2 teaspoons Salt

1 teaspoon Black Pepper

For Serving:

Ingredients:

four (12 ounce) cans tuna, drained and flaked

1 cup chopped celery

1/2 cup chopped purple onion

half cup chopped dill pickles

1/2 cup mayonnaise

1/4 cup bitter cream

2 tablespoons Dijon mustard

1 teaspoon salt

half teaspoon black pepper

For Serving:

Lettuce leaves

Bread

Crackers

Potato chips

Instructions

Prepare the Vegetables:

Rinse the celery and carrots well and chop them into small items.

Peel the onion and chop it finely.

Place the ready vegetables in a large bowl.

Prepare the Tuna:

Finely flake the tuna, discarding any pores and skin or bones.

Add the flaked tuna to a big bowl.

Assemble the Salad:

1. Place lettuce in a large bowl or on a serving platter.

2. Top with tuna, celery, onions, dill, salt, and pepper.

3. Drizzle with mayonnaise and mix till nicely mixed.

4. Serve instantly or refrigerate for later.

Chill and Serve:

Instructions

1. In a large bowl, combine the tuna, celery, onion, and mayonnaise. Stir till properly combined.

2. Season with salt and pepper to taste.

3. Cover and refrigerate for a minimum of half-hour, or overnight.

4. When able to serve, top with further mayonnaise, celery, or onion, if desired.

Chill and Serve

– Chill the tuna salad for a minimum of half-hour before serving.

– Serve the tuna salad on crackers, bread, or lettuce wraps.