Tuesday, January 20, 2009

Jim's Deep Sea Barnyard Sriracha Tunafish Salad

Drain 2 cans (7.5 oz.) tuna fish packed in water; chop 3 stalks celery fine, and add to tuna, breaking it up while stirring celery in. Add a heaping tablespoon sweet relish, salt and pepper to taste. Stir in two heaping tablespoons of mayo. Finely dice two hardboiled eggs and add. Add two-three teaspoons of sriracha hot sauce. Spoon onto whole wheat bread. Serve with chips. Mmmmmm.

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