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Published: Sunday, 3/31/2013

Dinner Tonight: Tuna Salad

There are times when it simply has to be tuna salad. Nothing else will do. Dorothy Pozniak of Perrysburg anticipated just such an occasion by submitting her recipe for tuna salad. Her version does not just include sweet pickles, it also relies on chopped green pepper and carrots for both color and a multiplicity of tastes.

Tuna Salad

1 (12-ounce) can of tuna, well drained

½ cup chopped celery

½ cup chopped carrots

½ cup chopped sweet pickles

1 small onion, chopped fine

2-3 hard boiled eggs, chopped

Salt and pepper, to taste

Mayonnaise, to taste

Mix together all of the ingredients. Start with less mayonnaise than you think you will need, then keep adding more and tasting it until it is the consistency and creaminess you desire.

— Dorothy Pozniak

Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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