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Spring tuna and egg salad

Spring tuna salad

Here's another egg-related recipe to use up those delicious morsels, mixed in with canned tuna, fresh chives, and sweet potatoes stored from last winter.  (Of course, I added bacon, too, to tempt Mark's appetite.)  The ingredients:

  • 4 hard-boiled eggs.  (You can increase this up to 8 eggs if you have them on hand and want the salad to be eggier rather than tunaier.)
  • 1 large (12 oz) can of tuna, drained
  • 5 slices of bacon, cooked
  • 1 large sweet potato, cut into bite-size pieces
  • 0.25 cups of chives, cut into small pieces
  • about 2 tablespoons of balsamic vinegar
  • about 4.5 teaspoons of honey
  • salt and pepper
Cut sweet potato

Bake the bacon on a tray in the oven at 350 degrees, flipping the slices over as they start to brown on one side, then removing them when they brown on the other.  Chop the sweet potato into bite-size chunks, mix the potato into the bacon grease, add salt and pepper, then put the tray back in the oven to cook the sweet potato (stirring once or twice).

Salad dressing and chives

Meanwhile, mix the balsamic vinegar, honey, and chives.  Drain the tuna (and make Huckleberry's day by giving him the juices), then add the tuna to the bowl.  Spoon the hard-boiled eggs out of their shells, break them into small pieces, and add them as well.  Break the bacon into bite-size pieces and add it to the salad, then spoon the hot sweet potato out of the pan and into the bowl, leaving as much of the grease behind as you can.

Tuna and egg salad

Mix and serve over a bed of homegrown baby lettuce.  Serves four happy spring campers.

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That sounds wonderful. Looking forward to trying it.
Comment by Edith Sat Apr 5 18:54:35 2014

One very unique homestead, $1,500 per acre, the opportunity of a lifetime