Tim's Hot Tuna/Egg Salad

This particular recipe combines tuna and eggs in an intriguing
assimilation that's great served on toast or - - my favorite - -
English
muffins. All of the ingredients can be modified to suit your own
preferences.

2 cans tuna light CHUNK (I prefer tuna packed in oil for this recipe,
but water is okay.)
4 or 5 hard boiled eggs (I prefer warm eggs)
1 medium red onion chopped very fine
3 or 4 tablespoons mayonnaise
1 tablespoon (or less) tartar sauce SPREAD
1/2 tablespoon (or so) dark mustard.
3 or 4 dashes oregano
Cayenne pepper to taste (don't be a wimp)
Salt to taste
Coarse black pepper to taste

Optional: 3 or 4 slices of finely chopped cucumber (don't overdo it).
The cucumber lends a unique green CRUNCH that I find quite enjoyable.

If you use tuna packed in water, drain, and add 1/2 tablespoon of
virgin
olive. If you use tuna packed in oil, drain. Mix all the ingredients
together while you are hard-boiling the eggs. This is very important
because the eggs will be added HOT to the rest of the concoction. Add
the hot eggs and fold in using a fork while breaking the eggs apart.
Serve warm on hot buttered toast, pita bread or toasted English
muffins.


I have used this same basic recipe substituting poached catfish,
salmon,
redfish, and FRESH tuna for the canned tuna. For a real treat, add
some
fresh crabmeat, but only if it's fresh. YUM.