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.
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
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