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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I find this tastes better the next day after the flavors have set in. It's good with a fresh baguette or pita bread. Ingredients:
2 (6 ounce) cans solid white tuna, in water |
2 hard-boiled eggs (1 per can) |
1/4 cup walnuts, chopped |
1/4 cup celery, chopped fine |
1/4 cup dill pickles, chopped fine or 1/2 tablespoon capers |
1/4 red onion, chopped fine |
3 tablespoons plain yogurt |
1 tablespoon sour cream or 1 tablespoon mayonnaise |
1/4 lemon, juice of, fresh |
1 teaspoon dill |
1/2 teaspoon tarragon |
salt and pepper |
Directions:
1. Boil eggs until cooked all the way through, 5 minutes or so.
2. Drain water from tuna. Add to mixing bowl. Chop all ingredients to smaller than bite size. Mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. Add salt and pepper to taste.
3. *I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.
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