Tuna salad is perfect for those times when you are tired of eating the same ole meat and cheese deli sandwiches every day for lunch.

This is a very basic tuna salad recipe and can be easily tweaked to your liking. For example, you can substitute the sweet pickle relish for dill pickle relish if you’d rather a tangier finish to your tuna salad. Or if you’d prefer a little crunch in your tuna salad then you can add chopped onion or celery.

There really is no wrong way to make tuna salad. Have fun by experimenting with different ingredients and find what combination works best for your taste buds.

Let’s get started! Here’s what you’ll need…

Ingredients:

• 3 eggs
• 3 (5 oz.) cans of chunk light tuna in water, drained
• ¾ cup mayonnaise
• 1 ½ tbsp. mustard
• 3 tbsp. sweet relish
• salt & pepper to taste

Instructions:

1. Place the eggs in a small pot with a lid. Pour cool water over the eggs until fully submerged. Put the pot over high heat and bring to a boil.

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2. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for 12 minutes.

3. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

4. While the eggs are cooling, add the tuna to a medium size bowl.

5. Break up the chunks of tuna with a fork.

6. Mix in the mayonnaise, mustard, and relish with the tuna.

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7. Peel, slice, and gently fold the boiled eggs and salt & pepper into the tuna mixture.

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8. Serve over fresh bread, toast, crackers, or a bed of lettuce and enjoy!

Tuna salad should be stored in the refrigerator.