Kicky Tuna Salad

• 2 Eggs
• 1/3 cups Mayonnaise
• 1 Tablespoon Fresh Lemon Juice
• 1 clove Garlic, Finely Minced
• 1 Tablespoon Dijon Mustard
• 3 cans Premium Tuna Packed In Water, Drained, 5 Ounce Cans
• 2 whole Ribs Of Celery, Finely Diced
• 1/4 cups Red Onion, Finely Diced (or Shallot, If You Prefer)
• 2 Tablespoons Sweet Pickle Relish
• 1 Tablespoon Capers
• Salt And Pepper, to taste

1. 1. Hard boil the eggs by bringing a small sauce pan of water to a boil, place eggs in the boiling water for 10 minutes. Then immediately drain the eggs and place in a bowl of ice water. Let eggs cool while putting together the remainder of the recipe.
2. 2. In a medium bowl, mix together mayo, lemon juice, garlic and dijon mustard.
3. 3. Put the remaining ingredients in the bowl with the mayo mixture and and mix together with a fork, breaking up the chunks of tuna and mixing everything well. Finally stir in the cooled, finely chopped eggs.
4. Serve on toasted whole grain bread, a pita or bed of lettuce.

eggs, mayonnaise, lemon juice, clove garlic, dijon mustard, water, celery, ubc, sweet pickle, capers, salt

Taken from tastykitchen.com/recipes/salads/kicky-tuna-salad/ (may not work)