Tuna Salad


  • 10-12oz. drained canned tuna
  • zesty bread and butter pickles
  • a small celery heart + greens
  • 2 colorful mini peppers
  • 1 hard boiled egg
  • part of an onion
  • 1 clove of garlic 
  • Kalamata olives*
  • 1-2T dark grainy mustard
  • mayonnaise to hold it all together



Chop, mince or slice all the vegetables the way you like them.  Combine everything in a medium glass bowl.  Serve with Norwegian crispbread and vegetables or fruit.  *This needed something a bit more savory, so at the very end I topped it with some chopped Kalamata olives. not shown.  Mmmm. . .Just right! . . . Lin

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