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1
Empty drained can of tuna into medium sized bowl.
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2
Then mix in the chopped ingredients.
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3
Sprinkle in the dried minced onion.
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4
(This can be to your liking and depends on how 'oniony' you want it to taste.
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5
).
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6
Pour just a splash of pickle juice into the bowl, from the pickle jar.
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7
(no more than a teaspoon's worth.
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8
).
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9
Stir that all up.
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10
Now squeeze some mustard in, lightly.
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11
Not too much or your tuna will come out yellow and quite mustardy.
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12
Just enough to get the kick of mustard in the flavor.
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13
Now with a wooden spoon, scoop out one spoonful of mayo and stir it into the mixture.
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14
At this point it's time to decide how thick or thin you want your tuna to be.
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15
Add salt & pepper, to taste.
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16
Sample some, and judge the consistency.
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17
Think about how it will be the next day after it's chilled.
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18
It may not seem runny today if you add a bit more mayo but tomorrow could be a different story.
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19
This is up to your judgement and preference.
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20
You should not need to add more than one more spoonful of mayo.
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21
Chill for 30 - 45 minutes.
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22
Sometimes I'll put it in the freezer for about 20 minutes if I'm impatient.
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23
Then serve it on bread for a Yuuuummmy sandwich.
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24
(Don't forget to have a pickle on the side!)
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25
Serve on a bed of lettuce to have just as a salad.
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26
I usually get 3 - 4 sandwiches out of one batch, and you can double this recipe quite easily.
