Tuna Salad with an Attitude

Some people have their life together. I have tuna salad with an attitude

Tuna Salad with an Attitude

Ingredients 

• 8 ounces  (2) 4-ounce cans), drained
• 4 mini dill pickles, diced
• 1 to 2 celery stalks, diced
• 2 eggs, hardboiled, peeled and chopped
• 1/4 cup mayonnaise
• 1/2 cup yogurt
• 1 tbs. mustard
• Optional: 1 jalapeno, diced
• Lemon pepper seasoning to taste

Instructions 

1. In a mixing bowl break up the tuna with a fork. 
2. Toss with the pickles, celery, and eggs. Add the mayonnaise, yogurt, and mustard. Add jalapeno (if using). Mix to combine.
3. Season with lemon pepper, to taste. 

Fun Tips: 

• To drain tuna, cut the can lid with the can opener then turn upside down and press down on the tuna with the lid to remove excess liquid over the sink.
• If all you have is oil-packed tuna, that’s fine, just drain it the best you can. 
• Toss in some diced jalapeño if desired.
• Use right away or store in a covered container in the refrigerator for up to 3 days.
• I do not recommend leaving tuna salad out for longer than two hours at room temperature.