|Great British Puddings|
|by Debbie Smith|
Puddings are Britain's unsung culinary inheritance, and their infinite variety is unrivalled anywhere in the world.
Results 11 - 20 of 51 for tuna fish egg salad
Combine all ingredients, except buns. Spoon on buns, wrap each bun in aluminum foil. Bake at 300 degrees for 15 minutes. These may be made and placed ...
Drain tuna. Break into pieces. Combine next six ingredients and mix lightly. Serve on lettuce.
Mix all ingredients together, spread on buns, wrap in foil and store in refrigerator until half hour before serving. Keep wrapped in foil and put in ...
Mix Jello and ... partly set. Add tuna, celery, eggs, pickles, and ... Jello mixture. Garnish with sliced stuffed olives. Return to refrigerator to set.
Mix all together with mayonnaise just to moisten. Just before serving, mix in 1 (7 ounce) can of shoe string potatoes. Serves 10 to 12.
Combine tuna fish, nuts, eggs, pickles, celery and cabbage. Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. 6 servings.
Drain tuna well. Put it ... the mayonnaise and salad cream, and mix ... Add in chopped egg at this point ... so. Refrigerate, covered until ready to serve.
Mix crabmeat, egg and onions. Combine salt, lemon juice and mayonnaise; add to fish and egg mixture. Toss lightly until well mixed. Chill. Yield: 2 servings.
Boil eggs for about 8 ... onion, pickles and tuna together, mix well ... mayonnaise and stir well. Can be served then or chill in refrigerator before serving.
Drain tuna fish and place in ... juice. Add chopped eggs and onions; mix ... taste. Allow tuna salad to stand 20 ... well with toasted dill-flavored bread.
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