Tuna salad

Ingredients
  • Two cans of tuna
  • One can of canned peas
  • An egg
  • Pepper, salt
  • Four spoons of yogonaise (see my other recipe)

Instructions
  1. Boil the egg, peel it and cut it in small pieces
  2. Open the can of peas, and drain
  3. Open the cans of tuna, and drain
  4. Put the tuna in a bowl, and pull it apart with a fork
  5. Add yogonaise
  6. Add peas, boiled egg, and stir

Keep in the fridge; it holds about a week.

Great on sandwiches! But also as a side dish.