Tuna Egg Salad
a recipe that serves 4 by
Ingredients:
1 (7 oz) can solid white albacore tuna packed in water
4 hard boiled eggs, shells removed
1 slice onion, finely chopped
1/4 teaspoon ground black pepper
1/4 cup light mayonnaise, divided in half
Directions:
1. Place tuna in a large bowl and mash until pieces are finely mashed. Add onion and half the mayonnaise.
2. In a medium bowl mash finely the eggs, add pepper and remaining mayonnaise.
3. Combine the egg mix with the tuna mix and whip it together, should be creamy and well mixed. Refrigerate at least one hour before serving.
Notes:
Serve on a bed of lettuce and thin tomato slices with a few croutons around the perimeter. Also serves well on a sandwich or in a wrap with lettuce and tomato. My personal favorite is as an open faced sandwich on a round with thin slice of tomato on the round and the tuna on top.