Tuna Salad

One of the great last minute staples in any kitchen is a can of tuna. You can make the Tuna Casserole (see recipe in earlier blog) or a Tuna Salad. What's wonderful about Tuna Salad -- especially this time of year -- is that you don't have to turn the oven on.

You can serve Tuna Salad with fruit for a really light, refreshing meal. This doesn't mean low-calorie. Anything with mayonnaise is not low calorie. But who cares? We're all so active in this 97-plus degree weather that it doesn't matter. Right? Okay. But it's good anyway.

Tuna Salad

1 can of tuna
2 hard-boiled eggs
mayonnaise
sweet pickles

Remove the shell from the eggs. Finally chop the eggs. You can buy sweet pickles already chopped up. Down here in Alabama, we make our own sweet pickles. Then we get to chop them up before putting them in the Tuna Salad.

Drain the water (you do use water-packed tuna?) from the tuna. Combine tuna with eggs and pickles. Add mayonnaise to taste. I don't like a lot of mayo. I prefer just enough to moisten and stick the ingredients together. My mother tends to have the ingredients swimming in mayo. You choose.

Serve the Tuna Salad with saltine crackers.