I figured I’d get this classic into the book because this is a go to for a relatively healthy lunch or snack.
We start with three cans of 5oz tuna in spring water. Now that’s the full weight, drained is 4oz and since we drain it, let’s be honest and call it a quarter pounder of tuna.

Here’s the recipe:

• 3 x 4oz drained tuna
• 3 x hard boiled eggs diced
• ~ 4oz bread & butter pickles diced
• 8 tbs mayonnaise

I personally drain the tuna in a strainer. Notice the 3 to 1 ratio of tuna to pickles. Fold all the ingredients together trying not to mash anything. Chill well and serve on bread, crackers, forks or whatever floats your boat.