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Baba Bea's tuna salad


Baba Bea's Scrumptious Tuna Salad

Now if you are staring at a can of tuna and a

clock with little time remaining until dinner, be

it skipjack or albacore, Baba Bea’s Tuna salad

recipe will help in a pinch. Be sure to check

the label for ingredients other than tuna. It's a

seafood that sometimes comes with dangerous

additives. Raincoast is my go to company

for additive free and line caught tuna. For more

information on that nasty ingredient, check out my Additive Warning Page.



  • lettuce

  • canned tuna

  • hardboiled eggs

  • green onions

  • corn (cooked frozen or canned)

  • cucumber (optional)

  • mayonnaise

  • paprika salt and pepper to taste

  • bread

  • garlic

  • cheese of choice

Thoroughly wash your favorite green lettuce. Romaine, oak leaf, mixed baby greens, arugula or even butter lettuce will do.


Hard-boil your eggs, cool and peel allowing two per person. (see kitchen tips for how to make perfect hard-boiled eggs.

If you are using canned corn, just open and strain, if it is frozen, cook in a little salted water and cool in the refrigerator.

Next chop the green onions, eggs, and if you like, also the cucumber and add with the corn and canned tuna to the lettuce.

Add about a tablespoon of mayonnaise, a sprinkle of paprika, salt and pepper to taste, and then toss.

For the perfect accompaniment turn your oven to broil and slice your favourite hearty bread into rounds. Place them on a baking sheet then top them with crushed and minced garlic and grated cheese. Make it personal; it’s your choice. Try cheddar, Parmesan, Swiss, or even a rich French comte and place under the broiler until ooey gooey perfection is achieved.

Serve Baba Bea’s salad with garlic cheese toasts, and if you like, slices of fresh heirloom tomato and slightly steamed asparagus. Remember not to leave dinner unattended at the table; kitty will most likely help herself.

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