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Sunday, August 31, 2014

Zesty Albacore White Tuna Salad Fused with A Distinctive Crunch!

Take tuna salad from boring to delightful with this easy and delectable albacore white tuna salad fused with a unique and zesty crunch!

When you need something light and uncomplicated for lunch, dinner, a snack or an appetizer, you'll love this distinctive tuna salad!

                     It's Unique and Zesty Crunch Makes This Definitely...
                                         Not Your Typical Tuna Salad!

Approx 2 servings

  • 1 large hard-boiled egg*
  • 1 5-oz. can albacore solid white tuna in water, drained (for value and flavor, I use Trader Joe's)
  • 1/2 TB chopped green onion, green top and white bottom
  • Table salt and freshly ground black pepper to taste
  • 2 TB mayonnaise (I use Hellmann's Light)
  • 2 TB wasabi green peas (aah, and there it is!)

Here's a good method for boiling eggs that I learned in catering school:
  1. Place the egg(s) in a saucepan, cover with water and bring to a boil over medium-high heat.  
  2. Turn the heat off, place a lid on the pan and leave on the burner for 15 minutes (for large eggs). 
  3. Remove from the burner, take off the lid and drain the water from the pan.  Cover with cold water and let rest until cooled.  
  4. Boiled eggs may be refrigerated up to a week...I prefer leaving in the shell.  (To avoid odors from other items, place in a plastic container or bag.)

  1. In a small bowl, mash the egg with a fork and season to taste with the salt and pepper. 
  2. Flake the drained tuna with a fork and, along with the green onion, mix with the egg.
  3. Add additional salt and pepper to taste and stir in the mayonnaise. 
  4. To keep the peas crunchy, stir them in right before you serve the salad.

Suggested Serving Methods
  • Scoop in an peeled avocado half over a bed of lettuce with your favorite crackers (as in the above photo).
  • Enjoy cold on whole-grain traditional sandwich bread, or in a wrap or pocket sandwich, with or without avocado...or have hot as a tuna melt with Jack, Provolone or your favorite cheese.  (I'm very fond of Toufayan Bakeries Smart Pockets, available in a variety of flavors...I like this tuna salad in their "Everything" sandwich pockets.)
  • Serve as an appetizer or snack:  Place a piece of deli-sliced cheese on a cracker and top with a little scoop of the tuna salad.

You'll enjoy this versatile and simple, yet unordinary, crunchy tuna salad for lunch, dinner, snack or as an appetizer, any time of the year!

Printable Recipe


  1. You sent Kenny into 7th Heaven with this one! He's my tuna man and loves peas in his salads. And I have to say that I have been cooking my eggs like that for years and they are fool-proof. Learned from a chef I used to work for..... Great recipe Bonnie!

    1. Glad it's Kenny-approved! Spotted wasabi peas sitting on my counter years ago and decided to tuck into my tuna!

      Also, thanks for your testament that this method of boiling eggs works!