This tuna and cream cheese salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty, and one or two other vegetables, fruits, or nuts keep it changing and interesting. I developed this recipe after tasting cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.
Ingredients
- mayonnaise: 2 Tbsp
- ounces cream cheese: 2 piece (softened, or as needed)
- solid white tuna packed in water: 2 cans (5 ounce cans, drained and flaked)
- carrot: 0.5 piece (chopped)
- red bell pepper: 0.25 cup (diced)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red bell pepper; season with pepper.
