Yield 8 serving(s) Number Of Ingredients 6 Steps:
Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.
Time 45m Yield 8 to 12 servings (9 1/2 cups) Number Of Ingredients 18 Steps:
Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl. While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs. Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.
Time 15m Yield 5 cups, 8 serving(s) Number Of Ingredients 8 Steps:
Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery. Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves. Tightly cover and refrigerate any leftovers.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice. Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
