Cooking for Zo

Tonight we are going to a movie with my mother and then out with freinds for a going away party. So as I was making sandwiches for our work lunches I said, "Zo, I really have nothing to put up on the blog today because everyone knows how to make Tuna Salad." Zo said, "I am sure not everyone knows how." So I figured, what the hey! Here is how to make a simple tuna salad.

Ingredients:
1 5 oz can of Yellowfin tuna in roasted garlic oil undrained

1/2 cup mayonnaise
1/4 cup sweet onion (diced)
2 1/4 tbsp stone ground mustard
1 tbsp cilantro (chopped and compacted)
3 tbsp sweet pickle relish

1 egg
1/4-1/2 tsp fresh Crack pepper

Place one egg in a small sauce pan and fill with cold water until egg can be fully submerged (it will float so just hold it down until the water covers it.) Cover and bring to a rolling boil over high heat. Let boil for about a minute and turn off heat.

(If you substitute a tuna that is stored in water you will want to drain before using.) Mix all ingredients (except egg) in small mixing bowl. Strain egg and run cold water over it till cool to touch. Shell the egg and then chop egg into small pieces and mix into tuna salad.

Additional uses for this recipe:
1. Can be used as an appetizer dip with crackers.