Tuna and Pea Salad
Creamy tuna salad with English peas and hard-boiled eggs tossed with a lemon-dill sour cream dressing.
1 cup dairy sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
2 (10.5-ounce) packages frozen peas, thawed, drained
2 (6 1/2 ounces-ounce) cans water-packed tuna, drained, flaked
4 hard-boiled eggs, coarsely chopped
1/4 cup sweet pickle relish
1 cup chopped celery
2 tablespoons chopped green onion
- Combine sour cream, mayonnaise, lemon juice, dill weed and salt. Chill.
- Gently toss peas, tuna, eggs, relish, celery and onion with salad dressing mixture.
- Spoon salad onto lettuce leaves or into a lettuce-lined salad bowl and serve.
Makes 12 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.