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Tuna and Egg Salad with Fennel

November 29, 2014 By Patricia 21 Comments

Tuna and Egg Salad with Fennel is full-flavored goodness

Big holidays are great with all the food and family, but by the time things are said and done, it’s nice to have a break from main dish leftovers, a.k.a. turkey. That’s when this recipe for Tuna and Egg Salad with Fennel comes in handy. It’s a hearty and tasty break from turkey, turkey, and more turkey!

The main ingredient in this recipe that makes things a little different with big flavor is the fennel. Use it as you would celery. It’s got the same crunch and nearly the same texture, but the flavor is fab. You can also add the fronds from the tips for extra fresh flavor. For another flavorful and simple recipe using fennel, try this one for Sicilian Fennel and Orange Salad. It’s a delight!

Tuna and Egg Salad with Fennel is a tasty dish fit for bread or salad greens

When my mom is in town to visit, I plan a lot of things for us to see and do. Of course we never get to everything on my itinerary, but by the time she’s ready to head home, we’re always both exhausted!

On the last morning of my mom’s recent visit, we made this Tuna and Egg Salad with Fennel. Actually, this was the second time we made it during her visit, since it’s one of my favorites.

Egg or tuna salad is easy enough to put together, right? Even combining the two isn’t too difficult. But for some reason, my mom’s version always tastes better than mine. I’m pretty sure it’s just one of those things – it just tastes better when mom makes it.

Enjoy Tuna and Egg Salad with Fennel on a roll

Fennel definitely adds flavor to this recipe for Tuna and Egg Salad with Fennel. Serve it on toast, on a roll, as an open-faced melt with your favorite cheese, or on top of a bed of greens.

Recipe for Tuna and Egg Salad with Fennel
Serves 4-6


INGREDIENTS

  • 10 ounces chunk white albacore tuna in water, drained
  • 3 hard boiled eggs, peeled and diced
  • 1/2 cup diced fennel
  • 2 teaspoons minced fennel fronds
  • 1/4 cup diced white onion
  • 1/2 cup mayonnaise
  • 2 tablespoons deli mustard
  • 1/4 cup diced red bell pepper, seeds and membrane removed
  • 1/4 teaspoon fresh ground black pepper
  • Pretzel rolls
  • Optional: Lettuce, tomato slices, cheese slices

INSTRUCTIONS

  1. Add the tuna to a mixing bowl and use a fork to separate any chunks. Add the diced egg, and gently stir in the fennel and onion.
  2. Add the mayonnaise and mustard to the mixture and gently fold it together.
  3. Add the red bell pepper, ground black pepper, and fennel fronds. Mix well. Taste and adjust the seasoning as needed.
  4. Refrigerate until ready to serve.
  5. Serve on rolls with optional garnishes like lettuce, tomato, and cheese.
 

Serves 4-6

Filed Under: Dinner, Lunch, Recipes Tagged With: Egg Salad, fennel, tuna salad

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Comments

  1. genevieve @ gratitude & greens says

    November 29, 2014 at 5:09 pm

    I've never thought about adding fennel to egg salad. Love the idea! Hope you had a happy Thanksgiving!
    Reply
    • Patricia says

      November 29, 2014 at 5:24 pm

      Hi Genevieve! I did, thank you, and hope you enjoyed yours, too! The fennel is great for crunch (like celery) and fresh flavor! Cheers!
      Reply
  2. Linda (Meal Planning Maven) says

    November 29, 2014 at 5:52 pm

    What a perfect light and pretty lunch this would be...so needed after all the heavier Thanksgiving foods we have been eating!
    Reply
    • Patricia says

      November 29, 2014 at 8:25 pm

      You read my mind, Linda! Thanks for stopping by & I hope you had a great Thanksgiving!
      Reply
  3. Mike Benayoun says

    November 30, 2014 at 9:45 pm

    Definitely a great fresh idea on an American classic!
    Reply
    • Patricia says

      December 1, 2014 at 8:47 pm

      Thanks, Mike! I appreciate you stopping by :)
      Reply
  4. elizabeth @LocalSavour says

    December 1, 2014 at 4:23 pm

    Love fennel ~ what a great idea!
    Reply
    • Patricia says

      December 1, 2014 at 8:48 pm

      Thanks, Elizabeth! And thanks for stopping by!
      Reply
  5. Loriann says

    December 1, 2014 at 5:07 pm

    Looks great Patty!
    Reply
    • Patricia says

      December 1, 2014 at 8:48 pm

      Thank you!! :)
      Reply
  6. Jen Austen says

    December 1, 2014 at 7:18 pm

    Yum! Nice and lightweight - gotta give this a go!
    Reply
    • Patricia says

      December 1, 2014 at 8:48 pm

      I love it with the added fennel - fresh flavor! Thanks!
      Reply
  7. Del's cooking twist says

    December 1, 2014 at 7:40 pm

    This is a quick, easy and delicious idea. I love tuna and fennel but I've never thought of using them together. Looks very tasty!
    Reply
    • Patricia says

      December 1, 2014 at 8:49 pm

      Thanks, Del! Just tried this recently with fennel - love it!
      Reply
  8. Kelly @ TastingPage says

    December 1, 2014 at 7:52 pm

    I love fennel but am never quite sure when to include it (or the fronds for that matter) so thanks for the tips. The dish looks great!
    Reply
    • Patricia says

      December 1, 2014 at 8:49 pm

      Oh good, Kelly! Glad this was helpful. Thanks for stopping by!
      Reply
  9. Trisha - The Lazy Mom says

    December 2, 2014 at 3:16 am

    Fennel in an egg salad sounds amazing!
    Reply
    • Patricia says

      December 2, 2014 at 3:46 am

      Thanks, Trisha! I love the "new" discovery! Thanks for stopping by!
      Reply
  10. Katerina says

    December 2, 2014 at 9:00 am

    This is a perfect salad to put on a warm slice of bread!
    Reply
    • Patricia says

      December 2, 2014 at 6:10 pm

      Hi Katerina! I agree - toasted bread...crunchy...! Thanks for stopping by!
      Reply

Trackbacks

  1. 20 Savory Egg Salad Recipes - The Rockstar Mommy says:
    July 11, 2022 at 12:20 pm
    […] Tuna and Egg Salad with Fennel from Grab A Plate […]
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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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