About this recipe:This tuna salad combines all of my husband's favourite flavours....olives, pickles, onions, garlic, mustard, eggs etc. This is no ordinary tuna sandwich! Make it the night before so the flavours develop and you'll have hearty, flavoursome sandwiches to take to work the next day.
425 g can of tuna
2 hard boiled eggs
1/4 red or green capsicum
10 green olives
1/2 stick celery
2 dill pickles
2 cloves garlic
2 tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon mustard
3 tablespoons mayonnaise
1 tablespoon lemon juice
Directions Prep:30min › Extra time:23hr30min › Ready in:1day
Drain and break apart the tuna with your fingers into a large bowl.
Finely dice all ingredients and combine with the tuna.
In a separate bowl, mix together the mustard, mayonnaise and lemon juice.
Pour over the salad, add salt and pepper and mix well.
Refrigerate overnight and use on sandwiches the next day