Leslie's Tantalizing Tuna Salad

Leslie's Tantalizing Tuna Salad

This takes about 30 minutes tops.

What you'll need:

2 cans of tuna fish (preferably in water)

Mayonnaise (I used reduced fat mayo with olive oil)

1/2 cup of pickles

2 eggs

1 teaspoon of garlic powder

1 lemon slice (for a little extra zing)

Directions:

1. Bring hot water to a boil, and add eggs. Let boil for about 20 minutes, doing steps 2 through 5 until they finish.

2. Drain both cans of tuna well, so that there is little to no water left in the cans. Put your drained tuna in a medium sized bowl.

3. Finely chop pickles, and drain any juice before adding them to the bowl. (We don't want soggy tuna here people)

4. Add a desired amount of mayonnaise to the bowl, a serving size is safe.

5. Add teaspoon of garlic powder and then stir.

6. By this point, your eggs should be completely cooled. Crack off the outer shell, cut the eggs in half, and remove the yoke. (Less fat) Rinse off your egg whites and finely chop them up. Add chopped egg bits to your tuna and stir them in.

(I like to do the taste test right here, to see if I need to add any more pickles, garlic powder, or mayo)

7. Squeeze in your lemon slice and then serve or chill. Best served on wheat bread as a sandwich, with pretzels, or alone. Enjoy!

Want to share your tasty recipe? Just send the recipe, directions, or pictures of you in cooking action, to my email: brittney_coffey@yahoo.com