Tuna Salad/Spread Recipe

Hey there! I’m back with another quick, simple, and delicious recipe for y’all. I learned this recipe from my mom, because she used to pack us tuna sandwiches for lunch when we were younger. There are quite a few variations of this recipe … I’ve seen some people add minced onions, carrots, celery, even sugar, to their tuna salad/spread, so feel free to adjust this recipe accordingly to your preference.


I like to serve mine on toasted whole grain bread in an open faced sandwich style. In fact, I actually had this for breakfast today with a side of organic apples (unfortunately, not pictured). Mmm, so filling and tasty!


If you don’t want to use bread, you can easily serve it on top of lightly-salted crackers or make a wrap using tortilla or lettuce!


  • 12 oz. can of Tuna in water 
  • 4 large Hard boiled eggs
  • 4-6 tbsp. of Mayo
  • 2-4 tsp. of Sweet relish
  • Sea salt/freshly ground pepper to taste


  1. Chopped the hard boiled eggs and set aside.
  2. Drain the can of tuna and make sure to squeeze out all of the absorbed water.
  3. In a bowl, combine the eggs and tuna.
  4. Mix in the mayo and sweet relish.
  5. Add sea salt and freshly ground pepper to taste.
  6. Serve on toasted bread (or crackers, tortilla, lettuce, etc.) and enjoy! You can keep the tuna salad/spread in a pyrex inside the fridge and consume within a few days.

Go ahead and give this recipe a try! This is a good way to easily introduce/add fish into your diet. Although, tuna can be high in mercury (do not over consume if you are pregnant), it is also a good source of omega 3 fatty acids! It can help lower blood pressure and reduce the risk of heart diseases, among many other benefits.

Yours truly,


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