- 5 eggs
- 1 1/4 cups bread and butter pickles
- 2 (5 ounce) cans tuna, drained
- 3 stalks celery, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon sweet pickle juice
- 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 and cool under cold running water. Peel.
- Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
05/07/2018
recipepes.com
No-Mayo Tuna Salad, recipe
PT15M
PT1H
5
455 calories