This 1905 Columbia House Tuna Salad with Hard-Boiled Eggs combines tender tuna, creamy hard-boiled eggs, and crisp vegetables. Tossed with a zesty dressing, it’s a hearty, flavorful salad that’s perfect as a side or light meal. Fresh and satisfying, it offers a delicious balance of flavors and textures.
Recipe Tips and Tricks
- Chill the Salad: For the best taste, refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop.
- Tuna Quality: Use high-quality, sustainably caught tuna in oil for the best flavor and texture.
- Egg Tips: Boil eggs to your preferred doneness (6-8 minutes for medium-hard yolks).
Why You’ll Love This Recipe
This 1905 Columbia House Tuna Salad with Hard-Boiled Eggs is a simple yet flavorful dish that can be enjoyed as a light lunch or a side. The creamy eggs pair perfectly with the rich tuna, while fresh vegetables and a tangy dressing tie everything together. It’s filling, delicious, and perfect for any occasion.
1905 Columbia House Tuna Salad with Hard-Boiled Eggs
A fresh and satisfying 1905 Columbia House Tuna Salad with Hard-Boiled Eggs, perfect as a side or light meal.
Ingredients
- 2 cans (5 oz each) high-quality tuna in oil, drained
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper (any color)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the Eggs: In a small pot, bring water to a boil and add the eggs. Boil for 8-10 minutes for medium-hard yolks. Peel and chop them.
- Prepare the Tuna: Drain the tuna and place it in a large mixing bowl. Use a fork to break it into smaller pieces.
- Combine the Ingredients: Add the chopped eggs, celery, red onion, and bell pepper to the bowl with tuna.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Assemble the Salad: Pour the dressing over the tuna mixture and gently stir to combine everything. Taste and adjust seasoning if needed.
- Chill and Serve: Cover and refrigerate for 30 minutes before serving to allow the flavors to meld together.
Notes
- Serving Suggestions: Serve this tuna salad on a bed of lettuce, with crackers, or in a sandwich for a complete meal.
- Customizable: Feel free to add any extra vegetables or herbs of your choice for added flavor and crunch.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 299Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 142mgSodium 524mgCarbohydrates 3gFiber 1gSugar 1gProtein 21g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Tuna: Use high-quality canned tuna in oil for the best flavor and texture. If using tuna in water, be sure to drain well to prevent a soggy salad.
- Hard-Boiled Eggs: Boil eggs for about 8 minutes for a perfect medium-hard yolk that will add creaminess to the salad.
- Vegetables: Fresh celery, onion, and bell pepper add a nice crunch, but feel free to swap or omit based on your preferences.
Variations and Substitutions
- For a low-fat version: Use tuna packed in water and a lighter dressing, or substitute Greek yogurt for the mayonnaise.
- For extra flavor: Add capers or olives for a briny touch, or toss in some fresh dill or parsley.
- Vegan Option: Replace the tuna with chickpeas for a plant-based version of this salad.
Storage Options
- Leftovers: Store any leftover salad in an airtight container in the fridge for up to 2 days. The eggs may release moisture, so be sure to stir well before serving.
- Make Ahead: This salad can be made up to a day in advance for a quick meal the next day.
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