Tuna Salad

There’s not a lot to say about this except that it is a Fantastic, Simple “Meal Prep Idea” kind of recipe.
This time of year we can all tend to be incredibly busy, and this is a fast and versatile recipe to have on hand.
Use it in anything from a sandwich made with keto bread, fill a cucumber boat with it, or pile a heaping serve in a bowl and eat it on the go like I tend to do!!

INGREDIENTS:

• 6 cans of good quality tuna
• 1 dozen hard boiled eggs
• 1.5 cups our mayonnaise or a store bought keto approved mayonnaise
• 1/2 medium finely chopped onion (optional)
• 1/4 cup dill pickle relish (make sure it’s not sweet dill relish)
• 4 TBSP fresh dill (chopped)

INSTRUCTIONS:

• Add all ingredients into a large mixing bowl, mix well to thoroughly incorporate.
• Keep Refrigerated up to 5 days.
• ENJOY!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PIONEER WOMAN CUTTING BOARD
• PIONEER WOMAN KNIFE SET
• STAINLESS MIXING BOWLS

AMAZON ASSOCIATES

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