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!
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.
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.
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