| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Submitted by Jim (Sarge) of Georgia, USA

Sarge's Tuna Salad

2 (6-ounce) cans albacore tuna in spring water, drained
12 black olives (chopped)
1 small can water chestnuts, drained and chopped
1 medium Vidalia onion, chopped
4 hard-boiled egg whites (chopped)
4 to 6 Trappey's Hot Jalapeno brand peppers, chopped
3 tablespoons light mayonnaise

1. Place all ingredients into a large bowl and mix well. Refrigerate and enjoy!

Makes 4 to 6 servings.

||| Save this Recipe on Delicious |||