Tuna Salad, with LOTS of Pickles!

Tuna salad is often thought as super retro. While it is, it is also delectable! And so simple! Now, one thing you must know about me: I despise leftovers. I cannot eat the same thing twice within a few days. So, while I want to talk about how awesome it is to make this at the beginning of the week, then have lunch everyday – I can’t claim that’s what I will be doing. I won’t. No wayyy. But! You can! Make a big bowl full, and have it on salad, have it in butter lettuce cups, have it by the fork full! I had it with just a fork and many pickles. I love pickles. Love them. Bread and Butter, Mount Olive, only.

My lunch plate was small but fulfilling.

Tuna Salad
(This is for 4 half cup servings)
2 hard boiled eggs, diced
one large can of white albacore tuna
Mt. Olive bread & butter pickles, diced 
1/4 cup mayonnaise
plop of mustard
black pepper to taste

Combine all ingredients in a bowl. Taste and adjust seasonings as you prefer. I like to let this sit the fridge for a bit – getting nice and chilly, marrying the flavors, etc. You can just eat it right out of the bowl, if you are so inclined.

Enjoy, cute people!