The Museum classic
2 6-ounce cans of chunk Tuna processed in water
2 or 3 stalks of celery, diced
1 cup of onion, diced
Salt and pepper to taste
1/2 cup, approximately, of Mayonaise
Put 4 or 5 eggs to boil. After they begin to boil, boil them for a
good ten minutes so that they hard-boil.

While the eggs are boiling, clean and dice the celery and onion,
and place them in a bowl. Open and drain the Tuna, and add it to
the bowl. Stir the bowl well.

After the eggs are boiled, cool them several minutes by running
cold water right into the pan. Then peel them, slice them across
and lengthwise, and add them to the bowl. Salt and pepper to taste
(don't be afraid to pepper this) and mix everything well.

Mix in just enough Mayonaise to stick the ingredients together,
and it's ready to serve.
Serve this as a salad on a bed of lettuce,
surrounded by tomato pieces.

You can also use it plain in sandwiches or
with American cheese in
Tuna Melts.
The Salad Chef presents ...
Tuna Salad
at The Fatted Café
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