This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner.
INGREDIENTS (for 6 servings):
- 6 eggs
- 1 1/2 cups bread and butter pickles
- 3 stalks celery, chopped
- 2 (6 ounce) cans tuna, drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon sweet pickle juice
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Peel.
Place the eggs and pickles into a food processor, and pulse until roughly chopped. Transfer to a medium bowl, and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended. Serve on bread or lettuce.