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Recipe by Estee Kafra

Tuna Salad

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Tuna Salad
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
10 Minutes
Diets
- Pescatarian - Gluten Free

Tuna salad with all the extras!

Ingredients

Main ingredients

  • 20 ounces Gefen Tuna, drained

  • 1 cold cooked potato, peeled

  • 1/2 an onion

  • 4–5 stalks celery, cleaned and chopped

Directions

Make the Tuna Salad

1.

Grate the potato by hand on a large shred and place in a mixing bowl.

2.

Place the onions, celery, and pickles in a food processor fitted with a blade attachment. Pulse mixture just a few times until the vegetables are chopped but not too fine. Add to the grated potatoes.

3.

Place the tuna, mayonnaise, and black pepper into the processor and blend just until smooth. Add to the bowl of vegetables and mix to combine.

Notes:

The potato will be easier to grate after it sits in the refrigerator a minimum of 24 hours.

Recipe tags

American food bris canned tuna celery classic dairy free Estee Kafra filling fish kosher for passover mayonnaise non-dairy onions pareve parve Pesach pickles picnic potatoes protein quick-and-easy Shabbos shalosh shudes spread super easy tuna tuna fish Tuna Salad
Tuna Salad

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