(2) 6 1/2 ounce cans of Oceans Naturals Skipjack Chunk Light Tuna, drained

(2) stalks of celery, chopped

(8) green onions, sliced

1/4 teaspoon pepper

2 tablespoons lemon juice

(4) hard-cooked eggs, chopped

2/3 cup light mayonnaise

4 tablespoons green pepper, chopped

(4-6) medium tomatoes & green leaf lettuce

First combine the tuna, celery, green onions, lemon juice & pepper in a large bowl. Then stir in eggs, mayonnaise & green pepper. Stir well, then cover & refrigerate for at least one hour.

While your tuna salad is in the refrigerator chilling, you can get 4-6 tomatoes & hollow them out leaving 1/4 to 1/8 inch or so of the shell. This step is totally optional though! I know not everyone likes tomatoes. :) This tuna salad also taste great on croissants or in a sandwich. You also can just serve this tuna salad on green leaf lettuce leaves.

Once the tuna salad has chilled. Serve & enjoy! :)

Recipe from GingerSnapCrafts.com