Pandemic tuna salad on toast

Maybe you've got a few extra hard cooked eggs from Easter and a can of tuna sitting dormant in your pantry. And, then again, maybe you don't! We didn't boil eggs this year. It didn't exactly feel like a holiday last week, sadly.Nonetheless, you might be craving simple comfort food like I am right now. My dad used to make tuna salad after Easter, and honestly, about once a month in our house. I found myself craving it this week when his birthday passed on Tuesday. He would have been 92 this year. RIP dad.This is a simple recipe using ingredients you probably have on hand. I used dried dill and chopped green onions, but chopped white, purple or yellow onions or chopped celery (or any of them) work to add flavor, color and texture to your salad. I also like to add dried dill for flavor. Dad used to add black olives, but I didn't have any in the house.My dad always ate his tuna on rye toast, which remains my favorite. It's also great on any other whole grain bread, stuffed into a pita or served with tomatoes in a big green salad. Thank you Dad for this fond memory meal. I miss you.Ingredients: One eggOne (5 oz) can tuna packed in water3 Tbsp. light mayonnaise1 tsp. dried dill1 green onion, mincedDirections:

1. Boil egg for 15 minutes, then rinse under very cold water to cool.
2. Drain tuna and place in a medium sized mixing bowl.
3. Using a fork, break up the tuna into smaller pieces.
4. Add mayonnaise, dried dill, green onions and peeled egg.
5. Using a fork, mash up the egg and blend it in with the tuna and other ingredients.
6. Serve tuna salad on your favorite bread or with crackers or add to salad.

Makes 4 servings.