Betsy's Really Good Tuna for Sandwiches

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   Empty drained can of tuna into medium sized bowl.

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   Then mix in the chopped ingredients.

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   Sprinkle in the dried minced onion.

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   (This can be to your liking and depends on how 'oniony' you want it to taste.

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   ).

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   Pour just a splash of pickle juice into the bowl, from the pickle jar.

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   (no more than a teaspoon's worth.

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   ).

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   Stir that all up.

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    Now squeeze some mustard in, lightly.

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    Not too much or your tuna will come out yellow and quite mustardy.

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    Just enough to get the kick of mustard in the flavor.

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    Now with a wooden spoon, scoop out one spoonful of mayo and stir it into the mixture.

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    At this point it's time to decide how thick or thin you want your tuna to be.

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    Add salt & pepper, to taste.

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    Sample some, and judge the consistency.

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    Think about how it will be the next day after it's chilled.

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    It may not seem runny today if you add a bit more mayo but tomorrow could be a different story.

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    This is up to your judgement and preference.

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    You should not need to add more than one more spoonful of mayo.

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    Chill for 30 - 45 minutes.

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    Sometimes I'll put it in the freezer for about 20 minutes if I'm impatient.

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    Then serve it on bread for a Yuuuummmy sandwich.

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    (Don't forget to have a pickle on the side!)

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    Serve on a bed of lettuce to have just as a salad.

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    I usually get 3 - 4 sandwiches out of one batch, and you can double this recipe quite easily.

* Per serving · 4 servings · Values may vary.