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Amish Tuna Salad

Over the past year, I’ve gotten hooked on reading Amish Fiction. It all started from wanting something to read when visiting my hubby’s grandmother. I would load up some free books from Kindle when I was able to get wi-fi. Ever since then, I can’t count how many books I’ve read since then, after decades of reading only a handful of books. Ninety percent of the fiction I’m reading is Amish related.

Anyhow, I found this recipe in The Beverly Lewis Amish Heritage Cookbook. I normally make tuna salad with mayonnaise, celery, lemon juice, salt & pepper and sometimes paprika. When I saw this recipe, I had to try it cause it sounded really tasty.

This is my tweaked recipe.


  • 2 cans tuna (5oz or 142 g)
  • 5 hard-boiled eggs, mashed (I cooked them in the rice cooker – see my post about different uses for the rice cooker)
  • 1/2 cup diced celery (I don’t actually measure it – I put in about 2 stalks)
  • mayonnaise
  • salt & pepper
  • paprika

Mix it all together with the amount of mayonnaise to your liking along with salt, pepper, and paprika to taste.

The recipe states to mix it and scoop some onto lettuce to make lettuce cups. I still make a sandwich with it with lettuce and when I feel like I’ve eaten too much bread, I’ll eat it in a romaine lettuce wrap.

I added one additional can of tuna, added salt & pepper, and subtracted on egg from the original recipe.

How do you make tuna salad?



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