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Tuna Egg Salad with Rice, Capers and Cucumbers {GF, DF}

Vicky Berman
  • 30 minutes
  • Serves 3

INGREDIENTS

1

small yellow onion (diced)

2

hard boiled eggs (chopped)

1 can

tuna (drained)

1 cup

cooked white rice

1 tbsp

capers

2

small English cucumbers (cut into matchsticks)

2 tbsp

mayonnaise

salt/pepper