Weekend Tuna Salad/spread
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 ⓘ
- 12 teaspoon salt ⓘ
- 14 teaspoon black pepper ⓘ
- 18 teaspoon garlic granules or 18 teaspoon garlic powder ⓘ
- 1 teaspoon lemon juice ⓘ
- 2 tablespoons light mayonnaise ⓘ
Instructions
- Mash the boiled eggs with a fork.
- Add tuna and mash together.
- Add onions and capers and mix.
- Add mustard, salt, pepper, lemon juice and garlic.
- Add mayonnaise and mix.
- Refridgerate for at least two hours before serving.
- Don't use a food processor, you'll want a little bit of structure in the salad/spread.
Nutrition & Diet Analysis (per serving)
541
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).