Tuna fish…it’s a staple in my pantry. I keep at least 3 cans or pouches on hand at all times. I can use it to make a casserole, fried tuna cakes (like crab cakes), stuff it into bell peppers or hollowed out tomatoes (and bake) or just whip up a tasty tuna salad sandwich.
A few years ago a friend gave me her recipe to make Supreme Tuna Fish Salad. I’m not sure why it’s called supreme but I can attest that its very good!
Supreme Tuna Fish Salad Recipe
1 can or pouch of Tuna in water, drained and flaked
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. onion, finely chopped
2 hard-boiled eggs, shells removed and chopped
1/2 of tomato, chopped
1/4 tsp. granulated sugar
salt and ground black pepper to taste
You’ll want to mix up all of the above ingredients in a small bowl. Cover. Place into the refrigerator for an hour to allow flavors to infuse and for it to get nice and cold.
Serving Suggestions: You can serve it on a bed of lettuce, in a hollowed out tomato or make yourself a tuna fish salad sandwich. I really enjoy it served on a French Roll or Portuguese bread. Yummy!
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I like the idea of placing the tuna salad in a hollowed out tomato. I have not used tomato pieces in a tuna salad.
I am a big fan of tuna salad. I’ve never put tomatoes in mine, but I’m not sure why. It would be really good, I think.
Have made a lot of tuna salad but have never added egg, tomato or sugar. The sugar really surprises me. I usually make my tuna salad in the morning and then eat it for lunch. I am going to try this the sugar realy has me wondering
I eat tuna salad all the time. I am usually on the run so I don’t let it sit for the flavors to marry. I will preplan it and make it in time to let it sit and let the flavors come together. Thank you for the reminder.