Tuna and Apple Salad

When sailing across an ocean, we don't mind eating the same thing for lunch several days in a row. This salad has become a staple. It provides a well-balanced meal, and keeps well in a sealed container in the refrigerator. We love serving it to guests who arrive at lunch time unannounced.


  • 1 can Tuna, 425 grams (15-16 oz), chunky style in spring water, drained
  • 2 medium Apples, cored and cut into bite-sized pieces
  • 1/2 cup sweet Pickle relish or chopped “Bread and Butter” pickles
  • 2 tablespoons Capers, drained
  • 3/4 tsp Celery seeds (optional but tasty)
  • 1/2 cup Mayonaise
  • 1/2 cup non-fat Yoghurt (We like the plain Greek style yoghurt.)
  • 1 Red bell pepper (called a capsicum in New Zealand), cut into bite-sized pieces
  • 4 hard-boiled Eggs, cut into bite-sized pieces


  1. You can vary the amounts of each ingredient as suits your taste.
  2. Drain the Tuna and put into a large bowl.
  3. Break the tuna into bite-sized pieces with a fork or knife.
  4. Add all the remaining ingredients except for the eggs, and mix well.
  5. Add the eggs last and mix again.
  6. Serve with crackers or crusty bread.
  7. I sometimes use this salad in sandwiches.




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