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Tuna salad

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Title: Tuna salad  
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Subject: Salad, Tuna, Cuisine of Mauritius, Chicken salad, Egg salad
Collection: Salads, Tuna Dishes
Publisher: World Heritage Encyclopedia

Tuna salad

Tuna salad
Open tuna salad sandwiches
Type Salad
Main ingredients Tuna, mayonnaise
Cookbook: Tuna salad 
Pêches au thon (peaches with tuna)

Tuna salad is typically a blend of two main ingredients: tuna and mayonnaise or mayonnaise-substitute. The tuna used is usually pre-cooked, canned, and packaged in water or oil. Pickles, hard-boiled egg, celery, relish, and onion are ingredients that are often added. When the spread is placed on bread, it makes a tuna salad sandwich. Tuna salad is also regularly served on top of lettuce, tomato, avocado, or crackers, or by itself.

Quick homemade tuna salad is often made by omitting the eggs and only adding relish to the tuna and mayonnaise.[1] Eggs are omitted because they must be cooked whereas the other ingredients are purchased ready to eat. Relish adds a piquant flavor but, unlike commonly added vegetables, requires no chopping.

In Belgium, the dish pêches au thon / perziken met tonijn (peaches with tuna) is made from halved canned or fresh peaches stuffed with tuna salad.[2] It is widespread throughout the country, and due to its ease of preparation, it is common fare at potlucks.

Tuna salad is sometimes made with a mashed avocado and a squeeze of lemon instead of mayonnaise as a healthier alternative in Tuna salad.


  • History 1
  • References 2
  • See also 3
  • External links 4


Tuna salad has been eaten for over 100 years. The first written reference to tuna salad, in America, appeared in 1907, and by 1914 dozens of recipes had been published.[1] Tuna salad, especially with celery, is similar to chicken salad while also being much cheaper, a fact that helped its early rise in popularity.

Due to tuna salad being high in vitamins, it gained the status of being a dieter's dish in the 1960s.[1]


  1. ^ a b c Andrew F. Smith (2012). American Tuna: The Rise and Fall of an Improbable Food. University of California Press. 
  2. ^ Eric Boschman; Nathalie Derny (2008). Le goût des Belges (in Français). 

See also

External links

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