Recipe - Tangy Tuna Salad

2 cn (6 oz.) tuna, preferrably in
spring water
Three fourths cup Miracle Whip or Kraft Real
Mayo
1 One half tablespoon Dill relish
One half tablespoon Yellow mustard
1 teaspoon Mild pepper ring juice
(optional)
1 Hard boiled eggs, minced (I
use 2) (up to 2)

Tuna preparation: With a spoon, scoop out some tuna and place in your fist
(over the sink) and squeeze out excess juice. This keeps the mixture from
becoming 'runny' once it sits in the fridge. Put drained tuna in bowl and
combine all ingredients. Mix well and serve on bread or hamburger buns.

Posted to TNT Prodigy's Recipe Exchange Newsletter, by
CBWB90B@prodigy.com (MISS AMY B WICKHAM) on Wed, 15 Jan 1997.