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.
This 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 tablespoons onion - fine chopped.
2 tablespoons 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 (which is a smaller amount.)
4 tablespoons mayonnaise - okay to adjust amount to suit your taste.
2 boiled eggs - chopped.
1/2 teaspoon dry mustard - or regular Dijon mustard.
Celery salt and pepper to taste.
Boil 2 eggs for about 10 minutes. Remove eggs from water and set aside to cool.
Fine-chop onion. Roughly chop green olives and pickles.
Peel and chop boiled eggs.
Drain tuna and add, along with chopped pickles, olives and onion, all ingredients in a large bowl. Season with celery salt and pepper, mixing well.
Finally 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 Tuna Salad onto bread and top with a slice of cheese. Brown the sandwich with a pat of melted butter in a frying pan.