Tuna and Egg Salad with Fennel

| Patricia Conte
Serving size:4
Tuna and Egg Salad with Fennel

Fennel definitely adds flavor to this recipe for Tuna and Egg Salad with Fennel. Serve it on toast, on a roll, as an open-faced melt with your favorite cheese, or on top of a bed of greens.

Ingredients

  • 10 oz chunk white albacore tuna in water, drained
  • 3 hard boiled eggs, peeled and diced
  • 1/2 cup diced fennel
  • 2 tsp minced fennel fronds
  • 1/4 cup diced white onion
  • 1/2 cup mayonnaise
  • 2 tbsp deli mustard
  • 1/4 cup diced red bell pepper, seeds and membrane removed
  • 1/4 tsp fresh ground black pepper
  • pretzel rolls
  • Lettuce, tomato slices, cheese slices (optional)

Directions

  1. Add the tuna to a mixing bowl and use a fork to separate any chunks. Add the diced egg, and gently stir in the fennel and onion.
  2. Add the mayonnaise and mustard to the mixture and gently fold it together.
  3. Add the red bell pepper, ground black pepper, and fennel fronds. Mix well. Taste and adjust the seasoning as needed.
  4. Refrigerate until ready to serve.
  5. Serve on rolls with optional garnishes like lettuce, tomato, and cheese.

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