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I like making this spread and keeping it in the fridge for lazy days. It can last for at least 4-5 days.

I used fresh tuna in this recipe but you use canned tuna or boiled chicken breast instead. Best when served with sweet whole pickles on the side.


2 cups tuna flakes

1 cup mayonnaise

3 tablespoon condensed milk

2 tablespoon sweet relish

1 tablespoon celery, chopped fine (optional)

1 tablespoon chopped fine onion

1/4 teaspoon ground black pepper

3 hard boiled egg, chopped

1/3 cup shredded cheddar cheese

1 tablespoon olive oil


  • Using fresh tuna steak, pan seared in olive oil unseasoned till fully cooked. Allow it to cool then flake. Set aside.
  • Using a bowl combine mayonnaise, condensed milk, relish, celery, onion and ground pepper.
  • Mix well and taste test. Add more mayonnaise or condensed milk or salt if needed.
  • Add tuna flakes, chopped eggs and cheddar cheese.
  • Mix well and refrigerate for at least 2 hours or overnight before serving.

*If you are using canned tuna make sure to drain well removing excess juice before adding to the mayonnaise mixture.

*If you are using chicken breast, boil chicken in water till fully cooked. Allow it to cool, shred before adding to the mayonnaise mixture.

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