Tuna Salad with Chopped Pecans



4 cans tuna in water

½ cups homemade mayo*

½ cup pecans chopped

fresh parsley leaves to garnish


*Mayo recipe:

1 egg

2 tablespoons lemon juice or apple cider vinegar

1 cup olive oil

1 tsp dry mustard

¼ tsp pepper

1/8 tsp salt



Blend egg and lemon juice and let sit at room temperature for 30-45 minutes

Blend in mustard, salt and pepper. Slowly blend in olive oil (as slow as you can this should take a couple minutes, the slower you go the thicker the mayo)

Cover and refrigerate, mayo will last in the fridge until the expiration date of the egg you used.