Lynda's Tuna Salad
A favorite of the LBJ White House Era
Ingredients
- 2 6 ½ - oz cans solid white tuna drained
- 1 ½ cups mayonnaise
- 3/4 cup celery diced
- 1 small onion diced
- 1 tbsp sweet pickles diced
- 1/2 tsp salt
- 1/4 tsp freshly grated pepper
- 4 eggs hard boiled, cooled and quartered
- 6 pimientos
Instructions
- Flake tuna finely with a fork
- In a large bowl, mix mayonnaise with celery, onion, and pickles. Season with salt and pepper.
- Fold in tuna and blend well.
- Mound tuna in a serving bowl and decorate top with quartered eggs and pimiento slices. Refrigerate until serving. Serve with whole-grain crackers or melba toast.
Notes
Personally I added about 2 and 1/2 of the eggs to the salad and used the remainder for garnish.