Weekend Tuna Salad/spread

• 3 large hardboiled egg
• 1 (6 ounce) can tuna in brine
• 1 small onion, very finely chopped
• 1 tablespoon capers, very finely chopped
• 1 teaspoon mustard
• 12 teaspoon salt
• 14 teaspoon black pepper
• 18 teaspoon garlic granules or 18 teaspoon garlic powder
• 1 teaspoon lemon juice
• 2 tablespoons light mayonnaise

1. Mash the boiled eggs with a fork.
2. Add tuna and mash together.
3. Add onions and capers and mix.
4. Add mustard, salt, pepper, lemon juice and garlic.
5. Add mayonnaise and mix.
6. Refridgerate for at least two hours before serving.
7. Don't use a food processor, you'll want a little bit of structure in the salad/spread.

egg, tuna, onion, capers, mustard, salt, black pepper, garlic, lemon juice, light mayonnaise

Taken from www.food.com/recipe/weekend-tuna-salad-spread-106823 (may not work)