Tuna Salad

Scale up this recipe by 2X (to use 4 cans of tuna).

4 cans of chunk ligth tuna drained

1/4 cup mayo (57.5 grams)

4 teaspoons whole grain mustard (20 grams)

2 boiled eggs, chopped

1/2 cup chopped celery (1 stalk)

1/4 cup grated carrot

1/4 cup finely chopped red onion

2 teaspoons oregano

1/2 teaspoon paprika

salt and pepper to taste

Well mixed and left in fridge overnight.