This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.
INGREDIENTS (for 4 servings):
- 1 egg
- 3 (6 ounce) cans tuna, drained and flaked
- 3 tablespoons mayonnaise
- 2 stalks celery, chopped
- 2 tablespoons sweet pickle relish
- 1 pinch ground black pepper
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, cool, peel and chop.
In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish and black pepper.