Potato and Tuna Salad

This potato and tuna salad is perfect for lunch or dinner, offering a balance of protein and fiber.  By adding eggs, you get a creamy texture without relying too much on mayonnaise.

Ingredients:

• 3 potatoes, peeled and cubed
• 2 eggs, hard-boiled
• 6 oz. canned tuna (in water), drained
• 1 cup white onion, diced
• 2 garlic cloves, minced
• 1/4 cup green olives, chopped
• Salt and black pepper to taste
• Green onions for garnish
• 1/4 cup mayonnaise
• 1/4 cup olive oil

Directions:

1.    Peel and cut the potatoes into 1-inch cubes.  Steam them for about 10 minutes, until they're soft but still hold their shape.

2.    Hard-boil the eggs and let them cool.  Once cooled, peel and roughly chop them.

3.    In a large mixing bowl, combine the steamed potatoes, chopped eggs, and drained tuna.

4.    Add the minced garlic, chopped olives, and diced white onions.

5.    Stir in the mayonnaise and olive oil.  Gently mix until all the ingredients are well combined.

6.    Season with salt and black pepper to taste.

7.    Garnish with chopped green onions and refrigerate the salad for at least a couple of hours to let the flavors meld.

 This salad can be served chilled or at room temperature.