Thursday Paleo ROD – 092012

Portuguese Tuna Salad

Great for lunch served over mixed greens and topped with avocado!

3- 5 oz. cans albacore tuna packed in olive oil
5 hard-boiled eggs, roughly chopped
3 stalks celery, chopped
1/2 red onion, minced
1/4 c. sliced kalamata olives
2 tbl. dijon mustard
1 1/2 tsp. dried oregano
3/4 c. red wine vinegar
salt and pepper

Combine tuna, celery, onion, eggs, and olives in a large bowl.
Whisk dijon, oregano, salt, pepper, and vinegar until well combined.
Pour dressing over salad and chill until ready to serve.