Tuna Salad

                                                                               


3 cans of tuna packed in water, drained and pressed* see note

1/3 cup Hellman's Mayonnaise

1/3 cup Miracle Whip

3 tablespoons salad cubes, Claussen pickle relish or other relish

1 small carrot, grated

2 stalks of celery minced small

1/4 cup onions minced or green onions cut small

2 jumbo hard boiled eggs, chopped

Strain water from tuna and flake into a medium sized mixing bowl, Chop celery, onion and egg and grate carrot, add to tuna. Add relish and Hellman's and Mayo. Gently toss all ingredients together with a rubber spatula, scraping the sides to incorporate all of the sauce into the tuna mix. Chill for at least 2 hours before serving or chill canned tuna ahead of time. I think it tastes better when the tuna hangs out together and chills. 

*Using a regular can opener, use lid to press on and strain the water out of the tuna over the sink. You get a lot more water out of the tuna this way than attempting to use a strainer. 

I also put my canned tuna in the refrigerator the morning I plan to make tuna to get it good and cold. 

Add more or less mayo or miracle whip per taste or just use one or the other. Some people don't like miracle whip so use whatever you want, however I think it balances the flavor when combined.