- 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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