Tuna salad
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Ingredients
- Two cans of tuna
- One can of canned peas
- An egg
- Pepper, salt
- Four spoons of yogonaise (see my other recipe)
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- Boil the egg, peel it and cut it in small pieces
- Open the can of peas, and drain
- Open the cans of tuna, and drain
- Put the tuna in a bowl, and pull it apart with a fork
- Add yogonaise
- Add peas, boiled egg, and stir
Keep in the fridge; it holds about a week.
Great on sandwiches! But also as a side dish.
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