Tuna Salad Sandwich

I made tuna salad filling the other night based on this recipe. I had all the ingredients on hand except for cottage cheese, dill and parsley. I also added 4 hard boiled eggs.

Here's my version of the recipe:

1 (6 ounce) can of tuna fish (if packed in water, drain it)
2-3 Tablespoons of mayonnaise
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
1 teaspoon of Dijon mustard
4 hard boiled eggs

Place the 4 eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl.Add the mayonnaise and mash with a fork. Don't overdo it, you want the egg mixture to have some texture. Stir in the rest of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.