Tuna Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick tuna salad made with canned tuna, hard-boiled eggs, pickles, celery, and a creamy mayo-sour cream dressing. It's mild and slightly tangy, perfect for lunch sandwiches, crackers, or over greens.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (5 oz) cans tuna in water (well drained )
- 2 boiled eggs (peeled and diced)
- 3 baby dill pickles (finely chopped)
- 1 celery stick (finely chopped)
- 1/4 cup yellow onion (finely chopped)
- 1/4 cup mayonnaise*
- 1/4 cup sour cream
- fine sea salt (to taste)
- cracked black pepper (to taste)
At a glance
PER SERVING · TIME 5M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 524mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.