Packed with protein and flavor this hot tuna salad is a twist on the traditional sandwich favorite. Just like the hot chicken salad recipe I’ve shared, this recipe is the perfect warm lunch served alongside a fresh salad.
I know I’ve said this many times, but one of my favorite things about making classic recipes like this hot tuna salad recipe is that I’m immediately taken back to my childhood. Packed with tons of protein and flavor this hot tuna salad is super simple to make.
My mom talks of how she made this when she was in college to get an inexpensive, yet filling lunch. The combination of flavors are unique and satisfying. I personally like the pops of flavor from the peas.
Speaking of the peas, I would use canned peas in this recipe. The nutty flavors that come from the canned peas are my favorite in this recipe in contrast to fresh peas.
How to Make Hot Tuna Salad
Combine all the ingredients using only ¾ of the crushed saltines.
Crumble the remaining saltines on top and baked in a preheated oven set at 425˚F for 25 minutes or until golden brown on top and bubbly.
Serve warm alongside a fresh salad or with your favorite bread or rolls. You can even make it into a sandwich. I devoured this as soon as making it. And I’ll be honest, I was a little skeptical of the ingredients, especially when it came to the canned peas. But like many traditional recipes, you don’t ask why – you just enjoy!
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Hot Tuna Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Salad
- Method: Bake
- Cuisine: American
Description
Packed with protein and flavor this hot tuna salad is a twist on the traditional sandwich favorite.
Ingredients
- 6 ½ oz canned tuna in oil, drained
- 1 Cup celery, diced
- ¼ Cup onion, diced
- 1 Can cream of chicken soup
- ½ Can of peas (approx. 7.5 oz)
- 3 hard boiled eggs, sliced
- 16 saltine crackers, crushed
Instructions
- Preheat oven to 425˚ F.
- Combine all ingredients reserving 4 saltine crackers for the topping. Add to 1.5 quart casserole dish.
- Top with remaining crushed saltines. Bake at 425˚ F for 25 minutes or until bubbly. Serve warm.
Notes
Using canned peas provides a nutty flavor that you cannot get with fresh peas.
I used tuna in oil because that is how the recipe was originally written. You can used canned tuna in water if you prefer. I’m not sure how it will affect the flavor.
Keywords: hot tuna salad, hot tuna salad casserole with eggs
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