by Ellie Commons

Created on: June 14, 2010   Last Updated: September 21, 2010

Here is a recipe for tuna salad sandwich spread that is nutritious, easy to make, and very tasty! I first learned this recipe when I was working in a college cafeteria. I modified it to my family’s tastes (And modified it to feed 6 instead of 50!) and now we have a delicious sandwich spread to enjoy at home. It’s a nice change from traditional sandwiches. Also, it’s great for parties, showers, and weddings as finger sandwiches.  Enjoy!

Ingredients

4 cans tuna

1 can medium black olives

4 eggs

2 stalks celery

1-2 cups mayonnaise

3 tbsp. prepared mustard

2 tbsp. relish

Pepper to taste. (I use about 1 /4 - 1 /2 teaspoon.)

Directions:

Hard boil eggs and set to side to cool.

Drain tuna and olives.  

Slice or chop the olives and chop celery finely. If you are going to serve these as finger sandwiches, I would recommend chopping the olives and not slicing them, though for regular sized sandwiches, slices will be fine.

In a bowl, mix together tuna, olives, celery, one cup of the mayonnaise, mustard, relish and pepper.

Once the eggs are ready, peel and dice them. Add to the mix and stir together well.  Add the other cup of mayonnaise according to preference.

Chill for 2-4 hours before serving and enjoy!

Tips:

Try it with chicken instead of tuna.

For a healthier version, you can substitute Miracle Whip for mayonnaise.

There are also light tuna varieties if you want a healthier version.

Too dry? Add more mayo.

Need more flavor? Add mustard and relish in 1 tsp. increments.

Need more texture? Add celery in half stalk increments.

We use wheat bread, but this spread is good on just about any kind of bread. Get creative!

We also sometimes add a slice of Swiss or provolone.

Hard Boiling Tips:

When we make hardboiled eggs, we put the eggs in a small pot with just enough water to cover them and set them on high to boil. Once they come to a boil, with the lid still on, we cut the heat and let them sit on the burner for about fifteen minutes. Once they have set and cooked for that amount of time, we put them in a storage container with very cold water and let them sit in the fridge for about thirty minutes. If we’re in a hurry, we put them in the freezer for about ten minutes. After that, they are ready to be cracked and peeled. Just rinse them with more cold water if they are still being stubborn. Good luck!

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