“Is this chicken, what I have, or is this fish? I know it’s tuna, but it… it says ‘Chicken of the Sea’.” Tuna Salad

This recipe inspired by www.cooks.com and Jessica Simpson.

The Goods
2 (5 oz) cans of SCD tuna
6 boiled and chopped eggs
4 Tbs. mustard
4 Tbs. SCD yogurt
1 chopped Bubbies Dill Pickle
dash of cayenne pepper
dash of dill
salt and pepper to taste

The Gettin’
1. Open and drain the water from the canned tuna.
2. Chop the boiled eggs and pickle.
3. Add the all ingredients to a bowl and mix.
4. Eat plan, make lettuce wraps with tuna and tomato, and spread on SCD sandwich bread.

The Take
Well done, nice and tasty.  I will be excited to try another tuna recipe soon. If you have the boiled eggs already, this is quick and good.  If you don’t have boiled eggs ready, it takes a bit of time to make them and let them cool (to hastened the speed put them in the freezer).  Nice cool main dish.

Total Time: 10- 15 minutes (not including boiling the eggs)
Prep–  10-15 minutes (not including boiling the eggs)

Yield: 4 servings

Level: Easy

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