Nikki's Tuna Salad

• 6 (5 ounce) cans solid white tuna packed in water, rinsed drained and flaked
• 1 (16 ounce) can garbanzo beans, rinsed, drained and mashed
• 3 hard-boiled eggs, diced
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper seasoning
• 12 teaspoon curry powder
• 12 teaspoon dried dill weed
• 14 teaspoon black pepper
• 18 teaspoon garlic powder
• 2 tablespoons dried parsley
• 12 cup parmesan cheese, grated
• 12 lemon, juice of
• 34 cup mayonnaise
• 1 tablespoon prepared mustard
• 3 tablespoons honey mustard
• 2 teaspoons sugar substitute (I use Agave)
• 3 tablespoons sweet relish
• 1 tablespoon sweet relish juice

1. 1.
2. Mash Garbanzo Beans in a medium size bowl.
3. 2.
4. Add Tuna, eggs, parmesan cheese, onion powder, curry, dried dill, garlic powder, black pepper, lemon pepper seasoning, and parsley, mix well.
5. 3.
6. Add lemon juice and pickle relish and juice.
7. 4.
8. Add mayonnaise and both mustards and mix well.
9. 5.
10. Refrigerate at least 30 minutes for flavors to marry.
11. Serve with crackers or baquettes or make sandwiches.

solid white tuna, garbanzo beans, eggs, onion powder, lemon pepper, curry powder, dill weed, black pepper, garlic, parsley, parmesan cheese, lemon, mayonnaise, mustard, honey mustard, sugar substitute, sweet relish, sweet relish juice

Taken from www.food.com/recipe/nikkis-tuna-salad-490931 (may not work)