Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Best Ever Tuna Salad
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- #55829
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 eggs
12 ounces tuna fish
1 can (6 ounce size) crab meat, shredded
1 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 cup finely chopped onion
directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop finely.
In a mixing bowl, combine tuna, crab meat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
added by
HappyCook80
nutrition data
244 calories, 20 grams fat, 4 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
December 28, 2012
This is the Best Tuna Salad I've ever made.