Use and Care Manual

T U R N U P T H E F U N R E C I P E S

Dips/Spreads & Salsas

T U R N U P T H E F U N R E C I P E S

Tuna Salad

Makes 6-8 servings

Note: This tuna salad is great in sandwiches,

served on greens, or stuffed into tomatoes

or steamed artichokes.

Tip: Reduce calories and fat by using a

low-fat mayonnaise.

Variations: Replace the tuna with chicken,

crab or salmon.

2 (12 oz.) cans chunk white tuna, drained

½ sweet onion, peeled

1 stalk celery, trimmed and quartered

2 tsp. dried dill

½ cup mayonnaise

salt and pepper to taste

1. Place all ingredients into the Torpedo™

and lock lid into place. Press PULSE

2-3 times until mixture is chopped.

2. Serve immediately or cover and chill

or up to 2 days.

Deviled Egg Salad

Makes 6-8 servings

Note: This egg salad is great in sandwiches or simply served on salad greens.

Tip: Reduce calories and fat by using a low-fat mayonnaise.

Variations: Add 4 strips of cooked bacon or 1 small sweet pickle.

6 large hard-boiled eggs, peeled

½ sweet onion, peeled

3 cup mayonnaise

2 tbsp. Dijon mustard

¼ tsp. cayenne pepper

salt and pepper to taste

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

several times until mixture is chopped.

2. Serve immediately or cover and chill for up to 2 hours.