Weekend Tuna Salad/spread |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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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. Ingredients:
3 large hardboiled egg |
1 (6 ounce) can tuna in brine |
1 small onion, very finely chopped |
1 tablespoon capers, very finely chopped |
1 teaspoon mustard |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon garlic granules or 1/8 teaspoon garlic powder |
1 teaspoon lemon juice |
2 tablespoons light mayonnaise |
Directions:
1. Mash the boiled eggs with a fork.
2. Add tuna and mash together.
3. Add onions and capers and mix.
4. Add mustard, salt, pepper, lemon juice and garlic.
5. Add mayonnaise and mix.
6. Refridgerate for at least two hours before serving.
7. Don't use a food processor, you'll want a little bit of structure in the salad/spread.
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