The good folks from the Egg and I restaurant appeared on Everyday Tuesday.

Here is the recipe for their Tuscan Tuna Salad.

Recipe yield = 1qt


5 small cans of tuna well drained
½ cup of finely chopped red onion
¾ cup of finely chopped red bell pepper
3 hard boiled eggs chopped
1 ¼ cup of lemon basil vinaigrette dressing
½ TBSP Kosher salt
¾ TBSP fresh ground black pepper

Combine ingredients in a mixing bowl and serve on whole wheat or multi-grain bread with lettuce and tomato. (Refrigerate any unused portions)

Lemon Basil Vinaigrette

Recipe yield = 2 ½ cups

½ cup Fresh Squeezed Lemon Juice
¼ cup fresh parsley, (stems removed and finely chopped)
¼ Fresh Basil, (stems removed and finely chopped)
2 cups Balsamic vinaigrette dressing
2 Tsp Kosher salt
1 Tsp black pepper, fresh ground

(Note: keep any unused portion refrigerated. Dressing will separate, stir well before serving)

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