Tuna Salad with Dill
sunflowerguin
Photo by By James Barker, published on 28 August 2008
- Serves
- 4 Sandwiches
This recipe isn't anything special, really, I just like a tuna sandwich occasionally! When the kids were little I didn't put dill in the mixture, they didn't care for the taste. Now a days as an empty nester, and since my hubby doesn't even want to hear the word tuna, I'm the only one eating tuna sandwiches. I like the more "adult" taste of adding a little dill!
Ingredients
- 2 - 5 ounce cans tuna in water, drained
- 1/4 cup mayo or salad dressing
- 2 hard boiled eggs, boiled, peeled, chopped
- 1 teaspoon dill
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Directions
- Step 1
Hard boil 2 eggs. Bring eggs to boil, turn burner off and allow to sit for 10-12 minutes. Pour off hot water after 10-12 minutes and then run cool water over eggs. You might even want to do this step the day before or a few hours before and let the eggs cool completely in the refrigerator. Once eggs are cooled and peeled, chop into smaller pieces in a small bowl.
- Step 2
Open cans of tuna and drain.
- Step 3
Once tuna is completely drained and eggs are completely cooled, peeled and chopped; combine the rest of your ingredients with the eggs, mix throughly.
- Step 4
Eat on your favorite cracker or bread as a snack, or for lunch/dinner with your favorite fruit or chips.