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tuna salad

updated

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Ingredients for 2 servings:

  • 1 can tuna, in oil or in its own juice
  • 1 egg(s), hard-boiled
  • 1 can pineapple (pieces), small can
  • 3 tbsp Miracle Whip (Balance)
  • salt and pepper, pepper
  • Parsley, for sprinkling
  • some pineapple juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the tuna and let it drain, then roughly shred with a fork. Dice the egg with an egg slicer. Drain the pineapple chunks, reserving some of the juice. Mix the tuna, egg, and pineapple chunks with Miracle Whip, season with salt and pepper, and add a little pineapple juice, if desired. Let the salad marinate in the refrigerator for about 30 minutes and serve on bread rolls before serving. Garnish with fresh parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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