Tuna Pea Egg Salad

 Great for Hot Summer Days, main dish served cold for lunch or dinner. Tuna Salad with Le Sueur Very Small Young Peas and chopped hard boiled eggs, served over a bed of lettuce and tomato wedges on the side...

Tuna Pea Egg Salad

INGREDIENTS

  • 1 can tuna fish, drained, about a 5 ounce can
  • 1 can Le Sueur small peas, 15 ounce can, drained
  • 3 hard boiled eggs, diced
  • 1/4 to 1/3 cup mayonnaise, more or less to your taste
  • 1 tablespoon mustard
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • Lettuce leaves and 2-4 smaller tomatoes sliced in to wedges

DIRECTIONS

  • In a mixing bowl add the tuna fish, break up in to smaller pieces.
  • Next add the diced eggs and mix, add the mayonnaise, onion powder, and mustard, mix everything until completely blended.
  • Fold in the peas until mixed in evenly, add salt and pepper to taste.
  • Refrigerate until ready to serve. Arrange lettuce on a plate, top with tuna pea egg salad, add tomato wedges on the side. Serves about 3-4. Enjoy!