No-Name-Yet Salad

This vibrant Cajun-style salad blends the comfort of home cooking with a kick of spice. Creamy mayonnaise and mustard bind together mashed tuna, hard-boiled eggs, and fresh tomatoes, while dill relish and wine vinegar add a bright, tangy contrast. The addition of Louisiana hot sauce and garlic powder gives it a distinct, aromatic warmth. Perfect for a quick lunch, a picnic side, or a hearty light dinner, this dish is easy to assemble with pantry staples. It offers a pleasant texture mix of soft eggs and chunky vegetables, making it a reliable favorite for weeknight meals or potlucks.

Cooking Method: Boiling

Cuisine: Cajun

Courses: Salads

Difficulty: Intermediate

Servings: 10

Calories: 319.5

Dietary: Gluten-free

Description

This vibrant Cajun-style salad blends the comfort of home cooking with a kick of spice. Creamy mayonnaise and mustard bind together mashed tuna, hard-boiled eggs, and fresh tomatoes, while dill relish and wine vinegar add a bright, tangy contrast. The addition of Louisiana hot sauce and garlic powder gives it a distinct, aromatic warmth. Perfect for a quick lunch, a picnic side, or a hearty light dinner, this dish is easy to assemble with pantry staples. It offers a pleasant texture mix of soft eggs and chunky vegetables, making it a reliable favorite for weeknight meals or potlucks.

Ingredients

1 ea Oz can peeled tomatoes
1/2 cup Chopped onion
1/2 teaspoon Celery seed
4 ea Eggs, hard boiled
2 tablespoon Juice from peeled tomatoes
1 ea /2 oz can tuna, mashed
2 tablespoon Dill relish
2 tablespoon Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoon Poupon or creole mustard
1/4 teaspoon Garlic powder
1 tablespoon Olive oil
1 Salt, to taste
2 teaspoon Louisiana hot sauce
2 teaspoon Wine vinegar

Directions

1
Hard boil the eggs, then peel and chop them into small pieces.
2
Drain the canned tomatoes and chop them roughly.
3
In a large mixing bowl, combine the chopped tomatoes, chopped onion, celery seed, chopped hard-boiled eggs, tomato juice, and dill relish.
4
In a separate small bowl, whisk together the mayonnaise, mustard, olive oil, Worcestershire sauce (Lea & Perrins), garlic powder, salt, hot sauce, and wine vinegar until smooth and well-blended.
5
Pour the prepared sauce mixture over the salad ingredients.
6
Fold in the mashed tuna until everything is evenly coated and combined.
7
Taste and adjust seasoning if necessary, adding more salt or hot sauce to preference.
8
Serve immediately or chill before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 319.5kcal

% Daily Value *
Total Fat 22.7g35%
Saturated Fat 5.2g26%
Cholesterol 388.2mg130%
Sodium 97712.4mg4072%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.2g5%
Sugars 3.4g
Protein 22.3g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the salad becomes too soupy from the tomatoes and juice, stir in some crushed saltine crackers to absorb excess moisture and add texture.

Ensure you beat the mayonnaise and mustard mixture thoroughly before adding other liquids to prevent separation.

This salad can be made ahead and stored in the refrigerator for up to 2 days. Allow it to come to room temperature or serve chilled.

For a milder version, reduce the amount of Louisiana hot sauce or omit the garlic powder.

Keywords: cajun, salad, tuna, eggs, tomatoes, onion, mayonnaise, dill, spicy, lunch, picnic, easy, creamy, vinegar, mustard, garlic, celery, hot sauce, side dish, quick

Read it online: https://www.chefs-mate.com/recipe/no-name-yet-salad/