Wednesday, February 23, 2011

Tuna Salad

An old favorite.

It's even better after being refrigerated overnight.

I have taken up the habit of boiling up to 10 eggs at once.  They are great snacks to keep in the fridge:  just peel the shell, sprinkle with a little salt, and enjoy. 

Tuna Salad
Serves 4

2 cans albacore tuna packed in water, drained
2 stalks of celery, finely diced
1 medium-sized dill pickle, diced
1 medium-sized apple (unpeeled), chopped
2 boiled eggs, chopped
1 teaspoon Dijon mustard
1/2 cup mayonnaise

Mix together all ingredients, adding enough mayonnaise to make it creamy and spreadable.

Serve over a bed of fresh spinach or as a sandwich spread.