This was always a summer Saturday favourite. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.
Cook: 5 mins
Additional: 15 mins
Total: 40 mins
Prep: 20 mins
Yield: 4 servings
1 (5 ounces) can tuna, drained and flaked
3 tablespoons mayonnaise
2 stalks of celery, chopped
2 tablespoons sweet pickle relish
1 pinch of ground black pepper
Directions / Instructions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove it from heat. Cover and let the egg stand in hot water for 10 to 12 minutes. Remove from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.
source – AllRecipes