Ingredients
-
3
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
1/8
-
1
-
2
-
-
-
-
-
Directions
Weekend Tuna Salad/spread, Made this yesterday so that we could have an easy meal this Saturday evening The salad/spread serves 6 as an appetizer I make it for the two of us and we have it on bread as a late evening snack It will keep for 2-3 days in the refridgerator , Delicious! I cut this recipe down to 1 can of tuna and 1 egg for our lunch, which we spread on poppy seed crackers used the garlic powder and left out the capers I like the addition of the egg to the tuna salad Made for Fall PAC 2012 , this was a very good lunch mine came out extra creamy so i added 1/2 c of chopped kalamata olives and 1 c of cooked orzo, which made this a complete meal
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Steps
|
1
Done
|
Mash the Boiled Eggs With a Fork. |
|
2
Done
|
Add Tuna and Mash Together. |
|
3
Done
|
Add Onions and Capers and Mix. |
|
4
Done
|
Add Mustard, Salt, Pepper, Lemon Juice and Garlic. |
|
5
Done
|
Add Mayonnaise and Mix. |
|
6
Done
|
Refridgerate For at Least Two Hours Before Serving. |
|
7
Done
|
Don't Use a Food Processor, You'll Want a Little Bit of Structure in the Salad/Spread. |
