Boil eggs for 10 minutes.
Shell eggs and crush them in a large bowl.
Add 2 six ounce cans of tuna fish.
Chop 2 medium onions in a small bowl and then add to tuna and eggs.
Add mayonnaise and relish.
Mix well.
Spread on crackers and enjoy.
wo 12-oz. cans of tuna and strain in a wire
Break tuna fish and combine in a bowl with celery, horseradish and mayonnaise using a fork.
Arrange on crisp lettuce.
Garnish with slices of hard-cooked eggs and a dash of paprika.
Put the tuna, Miracle Whip, sweet and dill pickle into a large bowl. Chop up one of the boiled eggs and put in with the tuna mix.
Add salt, pepper, and onion powder or salt and garlic powder to your taste.
Mix all of these ingredients together.
Add a little dill pickle juice for added flavor.
Place the mixture into a serving bowl and flatten down the top. Slice the 2nd egg and place on top of the tuna.
Sprinkle a dash of paprika over the top for looks.
Serve with Ritz Crackers.
rate finely.
Add the Tuna fish and mayonnaise, and pulse twice
Drain tuna fish and mix tuna and egg.
Roll out biscuits.
Put spoonful of tuna mixture on each biscuit.
Fold and pinch with fork.
Makes 10 Tuna Fish Roll-Ups.
Place on greased cookie sheet.
Bake at 350\u00b0 until brown.
Serve topped with soup.
ombine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If
Cut the boiled eggs into small pieces.
Prepare the mashed potatoes according to instructions on package and while still hot add the cream cheese, mayonnaise, three eggs and tuna fish.
Place lettuce leaves in salad bowl, add salad and decorate with remaining boiled egg.
Press olives on top.
Refrigerate for at least 3 hours.
Good for buffets.
Yields 10 to 12 servings.
Mix all ingredients and add 1 cup salad dressing or mayonnaise, salt, pepper and garlic salt.
Chill.
Place mound of tuna salad on English muffin; then slice of pineapple on top of salad.
Top all with Swiss cheese slice. Broil until cheese melts and serve hot!
Cook bows according to package directions.
Drain and rinse with cold water.
Chop vegetables and mix well with bows, salt, pepper and paprika.
Combine pickles and mayonnaise.
Add vegetable mixture. Arrange tuna fish on top. Serve on bed of lettuce. Serves 4 to 6.
Preparation time:
15 to 20 minutes. Cooking time:
10 to 12 minutes.
Drain the oil from the tuna fish.
Flake it with a fork and add the rest
of the ingredients.
Blend well and serve on crispy lettuce
leaves.
Add
sliced
tomatoes,
if
desired. Makes 2 to 3 servings.
Peel and mash. Combine with salt, white ground pepper, key
Mix tuna and salad dressing in mixing bowl.
Chill, then serve.
Low-fat crackers go great with this salad.
Cut lettuce into pieces; dice tomatoes.
Slice onion.
Slice cucumber and mix them into one large bowl.
Open tuna fish and mix with the other ingredients in the bowl.
Pour half a bottle of salad dressing and mix.
Add black pepper and salt to taste.
Put in a refrigerator for 5 to 10 minutes and serve.
Drain tuna fish; put in bowl.
Mix all ingredients.
Put on bread.
Enjoy.
Mix spinach, scallions and olives.
Sprinkle with salt.
Mix tuna and French dressing and let stand 10 to 15 minutes.
Just before serving, toss spinach and tuna mixtures.
Serve with additional French dressing and hard-cooked eggs.
Makes 3 to 4 servings.
Take a piece of bread.
Take the tuna fish.
Mix it with mayonnaise.
Then spread the tuna with mayonnaise on the piece of bread.
Then take another piece of bread and put it on top of the bread and tuna fish and mayonnaise.
Then eat.
Mix with salt and pepper mixture to taste and maybe onion and garlic powder added to a somewhat lumpy mixture.
Serves two.
Drain tuna.
Break into pieces.
Combine next six ingredients and mix lightly.
Serve on lettuce.
Makes 6 servings.