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 jalapeņo peppers, they can be left out for the faint at heart.


  • 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 jalapeņo 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, jalapeņo 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.