Crunchy Tuna and Egg Salad

before dressings

2 regular cans of EVOO tuna - undrained

2 lg. pasture raised hard boiled eggs

1/2 med. Vidalia onion
3/4c chopped microgreens: radish, red cabbage and kale
3 stalks celery 
2 mini orange peppers
1/3c chopped sweet-spicy dill pickles
black + cayenne pepper
Lawry's Garlic Salt

Slice or chop all the vegetables, mix well in a medium glass bowl, with the eggs, tuna, the healthy oil in the can and seasonings.

Add enough mayonnaise and vinaigrette to hold everything together. Serve on toast or on a bed of greens as a salad. This was delicious! . .Lin