“A crisp cool salad with a surprising twist. My mom has made this for years and it's one of the few ways I will eat Veg-All as I don't care for mixed vegetables. I have to call for the ingredients every time so I finally decided to save the recipe. I hope you enjoy as much as I do! Please note cooking time is chill time.”
1hr 30mins

Ingredients Nutrition

  • 1 (28 ounce) can Veg-All (or 2 small, prefer smaller size pieces not homestyle, drained)
  • 1 (12 ounce) can tuna, drained
  • 12 head lettuce, small pieces
  • 2 tomatoes, small chopped
  • 1 cucumber, chopped
  • 12 onion, chopped (to taste)
  • 1 cup mayonnaise, add additional
  • 14 cup mayonnaise, as needed to get desired consistency


  1. 1. Drain liquids from Veg-All and Tuna.
  2. 2. Prechop all veggies to be somewhat consistent in size with Veg-All.
  3. 3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture.
  4. 4. Chill for at least an hour to let flavors marry, meant to be served cold.

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