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.

Whisk together vinegar, Fernleaf Dill Olive Oil, Sicilian Lemon White Balsamic Vinegar, salt and pepper in another small 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.

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