Tuna and Egg Salad

• 1 (9 ounce) can white albacore tuna, drained

• 4 tablespoons light mayonnaise

• 2 tablespoons dill relish

• 2 tablespoons minced red onion

• 2 tablespoons diced celery

• 3 large hard boiled eggs, diced

• good sprinkle of paprika

• 1 tablespoon fresh minced parsley

• salt and pepper to taste

• whole wheat bread

• arugula or spinach
  

In a small bowl stir together tuba with mayo; relish, salt, pepper and add in onion, celery, parsley and egg. Taste for salt and pepper add more if needed. Sprinkle with paprika.

Chill and serve on toasted what bread with arugula or spinach.

Makes 16 ounces or 5-6 servings.