Creole Tuna Salad
1 cup mayonnaise
2 peeled hard-boiled eggs, coarsely chopped
1/4 cup minced stuffed olives
1/4 cup minced green bell pepper
1/4 cup minced celery
1/4 cup minced roasted red pepper
2 tablespoon minced onion
2 tablespoons minced parsley
2 tablespoons chopped green onions
1 tablespoon sweet pickle relish
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
3 packages Tuna in a Pouch
1. In a bowl combine all ingredients except Tuna and stir until blended until a creamy sauce has formed.
2. Gently fold in Starkist Tuna until blended.
3. Serve on bed of lettuce or use for a sandwich.
Yields 4 to 8 servings depending on use as a salad or sandwich.
Recipe compliments of Chef Patrick Mould.