Tuna Salad (for Salad or Sandwiches)

Makes about 1-1/2 cups

Everyone has a favorite way to make tuna salad. This recipe was my mother's. She served it on a bed of greens as a salad for lunch or a light dinner, as well as in sandwiches. I prefer to use chunk light tuna because I think it has the best flavor. The one thing I added to Mom's original recipe is the green bell pepper. I love the flavor and extra crunch. I must admit that, through the years, I started using less mayonnaise than called for and usually omit the sweet pickles. Although my tastes have changed, this is still one of my family's favorite tuna salads and it might become yours.

Ingredients

• 1 can (12 ounces) tuna packed in water, drained and flaked
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped green peppers
• 2 tablespoons finely chopped onions
• 2 hard-cooked eggs, chopped
• 2 teaspoons fresh lemon juice
• 2 tablespoons finely chopped sweet pickle or pickle relish (optional)
• 1/2 cups mayonnaise, more or less to taste (see notes below)

Mix together the first 7 ingredients. Gradually add the mayonnaise until salad has the amount of moisture you prefer. Taste for flavor. Add more relish, lemon juice or other ingredients as desired. Serve as is or in sandwiches.

Notes: For a lighter version, substitute plain nonfat yogurt for some of the mayonnaise. Greek yogurt works especially well because it is thick and creamy. The recipe can easily be halved or doubled.

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