• Dish Type:

    Tuna-Egg Salad with Pickles

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    15 minutes

  • Serves:

    4

Ingredients

  • 2 hard-boiled eggs
  • 2 large cans tuna in oil
  • 4 small, pickled cucumbers sliced
  • 1 cup of peas canned
  • 1/3 cup of fresh parsley chopped
  • 1/3 cup of Meyer Lemon Olive Oil
  • 4 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • Salt and ground pepper to taste

Instructions

  1. Boil eggs, turn off the heat and allow to sit for 12 minutes; peel and slice.
  2. Drain the tuna, cucumber, and peas.
  3. Place the eggs, tuna, cucumber, and peas in a large salad bowl.
  4. In a separate bowl, mix the Meyer Lemon Olive Oil, mayonnaise, lemon juice, salt, and pepper.
  5. Pour the dressing over the tuna salad and toss to combine well.
  6. Serve or refrigerate in a sealed container.
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