I used to love bringing my mom's tuna salad sandwiches to school and having the other kids wonder why my tuna salad was orange.

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INGREDIENTS

3 12-oz cans Tuna ; canned in water & drained
7 Eggs ; hard boiled, chopped
5 Carrot ; chopped fine in food processor
3/4 cup Sweet pickle relish ; Del Monte brand
3/4 cup Mayonnaise
1 tablespoon Mustard
1/2 teaspoon Salt
1 teaspoon Paprika ; ground

Servings

INSTRUCTIONS

All measurements are approximate. Please add or subtract according to your own tastes.

Drain tuna. Slice with an egg slicer three ways until you have little cubes of egg. Chop carrots very fine in a blender or food processor. (Using a bag of the pre-skinned mini carrots makes this job much easier.) Add other ingredients to taste. Mix gently so you don''t squash the egg. Refrigerate at least an hour to let the flavors mix. Keeps in the refrigerator for almost a week. Stir gently before use.

From my mom:

This can be used as a sandwich filling or served in tomato shells for a luncheon.

If you want to mold it, use one package of Knox Gelatin. Soften the gelatin in 1/4 cup cold water, than add 3/4 cup boiling water and stir until disolved. Pour over mixed salad in a bowl and combine. Pour into a mold and let it set at least 12 hours.

(These directions were for a smaller version of the recipe using only one 6 ounce can of tuna - adjust appropriately. I''ve never made it with the gelatin. She had a copper fish mold that she used for her ladies'' luncheons at church and served with crackers.)

NOTES

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Pat's Tuna & Carrot Salad

3 12-oz cans Tuna canned in water & drained
7 Eggs hard boiled, chopped
5 Carrot chopped fine in food processor
3/4 cup Sweet pickle relish Del Monte brand
3/4 cup Mayonnaise
1 tablespoon Mustard
1/2 teaspoon Salt
1 teaspoon Paprika ground

All measurements are approximate.  Please add or subtract according to your own tastes.

Drain tuna.  Slice with an egg slicer three ways until you have little cubes of egg.  Chop carrots very fine in a blender or food processor.  (Using a bag of the pre-skinned mini carrots makes this job much easier.)  Add other ingredients to taste.  Mix gently  so you don''t squash the egg.  Refrigerate at least an hour to let the flavors mix.  Keeps in the refrigerator for almost a week.  Stir gently before use.

From my mom:

This can be used as a sandwich filling or served in tomato shells for a luncheon.

If you want to mold it, use one package of Knox Gelatin.  Soften the gelatin in 1/4 cup cold water, than add 3/4 cup boiling water and stir until disolved.  Pour over mixed salad in a bowl and combine.  Pour into a mold and let it set at least 12 hours.

(These directions were for a smaller version of the recipe using only one 6 ounce can of tuna - adjust appropriately.  I''ve never made it with the gelatin.  She had a copper fish mold that she used for her ladies'' luncheons at church and served with crackers.)

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 12 Servings

Calories: 217
Calories from Fat: 59 (27%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 3.1g
Cholesterol 32.3mg		10 %
Sodium 625.1mg		22 %
Potassium 401.8mg		11 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 14g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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