I don't always mix tuna and eggs for this type of salad, but when I do, I love it!
This turned out well and was really nice for a late lunch-early dinner. Especially with those gluten-free rice-pea-black bean crisps.
2 4.5oz. cans tuna packed in EVOO
2 lg. hard boiled eggs
1/3 lg. Vidalia onion
2T fresh lemon juice
1/3c chopped mild, sweet dill pickles
1c chopped celery heart and greens
a big splash of EVOO-apple cider vinaigrette
I also added 1/3c of my mayo-Dijon mustard-dry dill mixture
It needed a little something, to bring out the flavors. The Steak Seasoning is salt, pepper, garlic and paprika and was just right. The name is deceptive, definitely not just for steak!
Even though it's mid February, still cold, and very wintery here, this was so good and tasted like Spring to me!
This would be good in a whole grain pita (pocket bread), on rice cakes, in a spinach or tomato tortilla wrap with a big leaf of crispy Romaine lettuce, or as stuffing for a big, ripe beefsteak tomato. . .Lin
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