Stinky Tuna and Egg Salad

Here is the recipe for a not-too-stinky sandwich filling. The brininess of the capers, the delicate flake of the tuna, and the creaminess of the hard-boiled eggs, make for a perfect combination.

2 hard-boiled eggs (11 minutes in boiling water)
2 tablespoons capers, coarsely chopped
2 tablespoons olive oil
1 can 5 1/2 ounce can tuna, packed in olive oil
1-2 teaspoons Dijon mustard
salt and pepper to taste

Fry capers in olive oil until crisp, about 2-3 minutes. Set aside.

Peel eggs and coarsely chop in a mixing bowl. Drain tuna, leaving a bit of oil to coat the fish. Add tuna to the egg, and add the Dijon mustard, and the capers. Mix well. Taste, and season with salt and pepper, if desired.

Serve on a baguette, with arugula. Enjoy.