Tuna Salad with Olives and Peppers

Great for an afternoon tea with company.

3 Tbsp. mayonnaise
1 Tbsp. capers, chopped
1 Tbsp. sweet pickle relish
1 ½ tsp. Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
1-3 Kalamata or Niçoise olives, pitted and chopped
1 egg, hard-boiled, chopped
1 (7 oz) jar Italian tuna, packed in oil, drained
sea salt
black pepper, freshly ground

To Serve:
sandwich bread, crusts removed and quartered
sesame crackers

In a bowl combine the mayonnaise, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper.

Serve on the quartered bread and the sesame crackers.

Makes 4-6 servings.