Tuna/Onion Salad

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with hot rolls, biscuits or muffins


  • 1 c. mayonnaise or salad dressing
  • 2 tblsp. lemon juice
  • 2 (7 oz.) cans tuna
  • 12 green onions
  • 4 c. diced cooked potatoes
  • ½ c. chopped celery
  • 12 midget gherkins, sliced
  • Fresh garden lettuce
  • 1 large carrot


  • Combine mayonnaise and lemon juice in mixing bowl. Drain oil from tuna into bowl; blend. Flake and add tuna.
  • Cut 4 green onions into thin slices.
  • Add cut onions, potatoes, celery and gherkins to tuna. Toss just enough to mix. Chill before serving.
  • Serve on crisp lettuce leaves. For color, garnish with carrot rings strung on green onions.