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This is a basic tuna salad recipe, a 1 to 1 measure, so to speak.
For each small (standard sized) can of tuna, I add one egg finely chopped, one tablespoon sweet relish, and one tablespoon real mayonnaise. The details are below. The ingredients are better when they are chilled. Enjoy the completed tuna salad when it is well-chilled.
Example with four cans tuna:
4 Cans chunk light tuna (preferably in vegetable oil)
4 medium or large eggs
4 tablespoons sweet relish
4 tablespoons real mayonnaise
Hard-boil the eggs: put in saucepan deep enough to cover the eggs completely with water. Once they are to the boil, turn the heat down to low and simmer for 16 minutes. Watch the time closely so eggs will not overcook. Remove from heat and water, and let cool completely before handling. Once the eggs are cooled to handle comfortably, make sure all traces of the shell are rinsed off, then pat the eggs dry, and then chop them finely. I use two whole eggs and two without the yolks.
Drain the tuna and put into a glass bowl large enough to handle all those ingredients so nothing comes out when it is being mixed- by hand and with a large spoon, not with any electric mixers. Flake the tuna with a fork so no large chunks remain. Add the relish, mayo, and eggs and blend well. Can chill in the same bowl or transfer to smaller glass containers. Chill thoroughly before serving.
Divi Logan and EDUSHIRTS, Nashville and Chicago.
