This is my best-ever tuna salad recipe. It's creamy and delicious with a surprise ingredient!
Ingredients
- eggs: 2 piece
- tuna: 2 cans (5 ounce cans, drained)
- crabmeat: 1 can (6 ounce can, shredded)
- mayonnaise: 0.5 cup
- sour cream: 1 tsp
- yellow mustard: 1 tsp
- dill weed: 0.5 tsp (dried)
- lemon pepper: 0.125 tsp
- dill pickle relish: 2 Tbsp
- sweet pickle relish: 2 Tbsp
- onion: 0.75 cup (finely chopped)
Metric Conversion
Stages of cooking
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Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop finely.
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In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream, and mustard. Stir in chopped egg, dill weed, lemon pepper, dill, sweet relish, and chopped onion. Mix thoroughly.
