Amy's Tuna Salad with Green Olives

The addition of green olives makes this tuna salad unique. I'm called "The Tuna Mouse" at home because of how quickly my wife's olive tuna salad seems to just vanish!

The extra briny olives give color and the taste goes well with chopped sweet bread-and-butter pickles mixed into canned tuna -- and made richer with chopped eggs and mayo. It is one delicious concoction that fits snugly into pita bread, makes a great tuna melt, fills a pitted half slice of ripe avocado, or tops a salad with a couple of scoops.

Canned tuna is one budget item I always keep stocked. Everyone has a favorite tuna salad recipe and this is The 99 Cent Chef's!

Ingredients
2 tbsp. fine chopped onion
1/4 cup green olives chopped or sliced
1/4 cup bread and butter pickles chopped, or sweet relish
1 6oz. can of "solid" tuna in water - may need to reduce other ingredients if you use "chunk" tuna.
About 4 tsp. mayonnaise
2 boiled eggs chopped
1 tsp. dry mustard or regular dijon mustard
Celery salt and pepper to taste.

Directions
Boil 2 eggs for 15 minutes. Remove eggs from water and set aside to cool. Fine-chop onion. Roughly chop green olives and pickles. Chop boiled eggs and add to a large bowl. Drain tuna and add, along with chopped pickles, olives and onion. Season with celery salt and pepper mixing well. Add one teaspoon of mayo at a time to desired creaminess. 

Serve in pita or regular bread, or how about a tuna melt? Just slather onto bread with cheese and brown with melted butter in a stove top pan.

Check out Amy's Los Angeles blog "LA Explored" by clicking here.

http://laexplored.wordpress.com/