Tuna Salad

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Tuna Salad

Creamed Beef • Maryland Baked Chicken • Chicken Marsala • Apple Ham Steak • Corn Bread • Mashed Potatoes • Mushroom Gravy • Spinach Quiche (of the Covered Dish Variety) • Mushroom Quiche • Clam Pie-Deitz/Tooker • Oyster Dressing • Chopped Liver • Sauteed Chicken Livers • John's Famous Chilli • Green Beans • Pinto Beans and Corn Bread • Scallops Scampi • Tuna Salad • Jan's Eggnog • Wassail

Tuna Salad

This is a a modification of a recipe I found on the internet somewhere, Very easy to make and satisfactory for a covered dish summertime presentation. While we love the jalapeño peppers, they can be left out for the faint at heart.

Recipe

	4 cups of shredded lettuce
	2 cups chopped cucumber
	2 cups chopped tomato
	1 Vandalia onion, chopped coarse
	2 - 12 ounce cans of tuna (the large cans), drain liquid
	Several sliced pickled jalapeño peppers
	1 package of frozen green peas
	1 can sliced water chestnuts, drained
	1 cup of shredded cheddar cheese
	2 boiled eggs sliced
	1 1/2 cups mayonnaise.
	ground pepper and paprika

In a very large glass bowl, layer shredded lettuce, cucumber, tomato, tuna, jalapeño peppers, peas, water chestnuts, and cheese. Seal the top with the mayonnaise. Place sliced eggs on mayonnaise, and garnish with ground pepper and paprika. Cover and refrigerate several hours or over night.