Lemon Dill Tuna Salad
2 (5 ounce) cans of tuna in water, well drained
4 hard-boiled eggs, peeled and diced
2 green onions, white and green parts chopped
2 teaspoons Sicilian Lemon White Balsamic Vinegar
4 teaspoons Fernleaf Dill Olive Oil
1⁄4 teaspoon each kosher salt and fresh ground pepper (or to taste)
Combine tuna, eggs, and green onion gently in a bowl.
Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
Chill for 1 hour for flavors to combine, then serve.