Recipe By Shelley Y
Rating
Published Jun 8th
Prep 20m Cook - Additional - Ready In 20m
Servings 6 servings Calories 107.8

A new and exciting way to dress up your standard tuna salad. Serve as an appetizer with rich crackers or with a lettuce leaf and melba toast.

Recipe Ingredients

  • 2 hard-cooked eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried rosemary
  • 1 teaspoon grated lemon zest
  • salt and pepper to taste
  • 2 (5 ounce) cans tuna in water, drained

Cooking Directions

  1. 1 In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.

Nutrition Facts

  • Calories 107.8
  • Carbohydrate 2.4 g
  • Cholesterol 86.6 mg
  • Fat 4.8 g
  • Fiber 0.2 g
  • Protein 13.1 g
  • Saturated Fat 1.5 g
  • Sodium 310.8 mg
  • Sugar 0.8 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This was pretty good! I'd made it a long time ago and forgotten how it was so decided to make it again. Didn't have any sour cream so substituted Greek yogurt. Also I decided to add diced green onions (four for this recipe size) because I love green onions and I felt the lemon would - Read more ...
  2. I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo light sour cream dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest you may as well add - Read more ...
  3. I would have given this a 3 since the lemon was overpowering but that was partly my fault since one can of tuna fish that I used was flavored with lemon already. I didn't use a food processor since I wanted the tuna and egg chunky but the only problem with that was the rosemary - Read more ...
  4. I didn't find anything special about this recipe. Maybe my spices are just old but I didn't think they did much for the tuna salad.
  5. This is quite tasty-the worcestershire sauce is a nice touch. I did not puree the eggs. I like my tuna salad nice and chunky. I also used fresh rosemary because I had it on hand and plain yogurt because I didn't have sour cream. Not spectacular but tasty enough to make again.
  6. Rather than making my traditional tuna salad I tried this recipe because it had received so many high ratings. I was however unimpressed with the taste and the texture of this tuna salad. Placing the eggs in a food processor with the mayo and other ingredients (minus the tuna of course) resulted in a tuna - Read more ...
  7. Didn't have any sour cream nor lemons so I doubled the mayo and used 1/2 ts of lemon juice. I also grated the eggs and mixed everthing in a bowl rather than mess up my food prosseser. Really GOOD! I love the use of herbs. Makes good chedder Tuna Melts. The Fish flavor is still - Read more ...
  8. I don't eat tuna fish and that makes it very difficult for me to prepare it for my husband's lunch. He is also a picky eater and doesn't like onions pickles or eggs. So I am always looking for ways to make it flavorful without those ingredients. He loved this recipe although I did leave - Read more ...
  9. Excellent. A good blend of spices and condiments for a different flavor. Don't change anything on this recipe. Serve it on melba toast or romaine lettuce with club crackers.
RedCipes