Ingredients:

20 ounces canned tuna (in water)

4 tablespoons olive oil mayonnaise

1/4 cup diced onion

1/4 cup dill pickles (diced)

1/4 cup black olives (sliced)

1 pinch salt

1 pinch pepper

Directions:

1. Prepare onions, pickles, and olives by slicing and dicing as appropriate. Drain water from tuna, saving a slight amount for flavor and moisture if you wish. Combine all ingredients in mixing bowl; mix and season to taste. Enjoy.

Ingredients:

1 cup tuna

8 slices whole wheat bread

2 -3 pickled onions, chopped

1 piece celery, 2 inches, chopped

6 tablespoons mayonnaise

1 teaspoon red chili sauce

4 tablespoons butter

8 lettuce leaves, hand torn

1/4 cup tomato ketchup

Directions:

1. Take tuna flakes in a bowl.

2. Add pickled onions, celery, mayonnaise, tomato ketchup, and chili sauce; mix.

3. Butter all the bread slices on one side. Put half of the lettuce leaves over the 4 bread slices on the buttered side.

4. Spread tuna filling over them.

5. Cover with the remaining slices buttered side down and press slightly.

6. Cut each sandwich into two triangles.

7. Place some lettuce leaves on a plate and serve sandwiches over them.

8. Serve immediately.

Ingredients:

1/4 cup mayonnaise

1/4 cup sour cream or 1/4 cup yogurt

2 teaspoons green curry paste, Thai-style

1 stalk celery, chopped

1 green apple, cored and chopped

2 tablespoons parsley, chopped

1 (6 1/2 ounce) can tuna in water

salt and pepper

Directions:

1. Stir mayonnaise with sour cream, curry paste, celery, apple and parsley (if using) until evenly combined.

2. Drain tuna and break apart using a fork.

3. Add to mayonnaise mixture and stir until evenly combined.

4. Season with salt and pepper to taste.

5. Serve as a sandwich filling or as part of a salad plate.

6. Can be made up to 24 hours ahead.

Ingredients:

3 cans tuna (used to be two, but I added so many veggies, the tuna property was getting lost!)

2 hard-boiled eggs

2 stalks celery

1/2 bell pepper

1 carrot, shredded

2 -3 sweet gherkins, depending on size

3 -5 pickled peppers, like pepperoncini or banana peppers

slivered almond

1/4 cup cilantro

2 -3 green onions

1 -2 teaspoon mustard, preferably spicy

1 tablespoon mayonnaise, for flavor if you like mayo

pickle juice

plain yogurt, enough to get the creaminess you desire

salt and pepper

Directions:

1. Dice all the veggies and the eggs.

2. Mix everything together in a bowl.

3. Make it cold.

4. Put it on a sandwich or eat with a fork.

5. Your choice.

6. It doesn’t get much simpler than this.

Ingredients:

1 (24 ounce) can tuna

1 tablespoon mayonnaise

1/3 cup chopped & seeded jalapeno pepper

1/2 cup roasted garlic salad dressing

1/3 teaspoon onion powder

1/3 cup onion

3 tablespoons capers

1/2 teaspoon salt

1/4 cup horseradish

1/8 teaspoon sugar

1 (8 ounce) can tomato paste

8 slices bread, your choice (optional)

Directions:

1. Combine all ingredients in a medium bowl and mix well.

2. Use mixture to coat slices of your choice of bread and make into sandwiches and enjoy or chill until time to serve!

Ingredients:

12 ounces tuna

16 ounces small shell pasta

2 celery ribs

1 medium onion

8 1/2 ounces peas

2 cups Miracle Whip

2 cups milk

1 lb Velveeta cheese

Directions:

1. Boil water, cook pasta 8 minutes, rinse and cool.

2. mix miracle whip and milk.

3. in a bowl add the cooled pasta,diced celery,diced onions,drained tuna and miracle whip mixture.

4. mix until pasta is coated.

5. add cubed velveeta cheese and drained peas, mix.

6. chill and serve.

Ingredients:

2 (6 ounce) cans tuna

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons minced red onions

2 tablespoons pickle relish

1 small garlic clove, minced

2 tablespoons fresh parsley leaves

1/2 cup mayonnaise

Directions:

1. Drain tuna in a colander, shredding with fingers until no clumps remain, and texture is fine and even.

2. Transfer to a bowl.

3. Mix in remaining ingredients except mayonnaise, and stir until evenly blended.

4. Fold in mayonnaise until tuna mixture is evenly moistened.

Ingredients:

6 1/2 ounces canned tuna in water

1 tablespoon mayonnaise

1 teaspoon barbecue sauce

1 teaspoon Worcestershire sauce

1 teaspoon brown mustard

1 teaspoon Tabasco sauce (to taste)

1 teaspoon honey

1/8 teaspoon cayenne pepper (to taste)

1/8 teaspoon curry powder

1/8 teaspoon garlic salt

1/8 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon dry mustard

1 tablespoon lemon juice

1 teaspoon chopped garlic

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup pickles i prefer cornichon

1/4 cup chopped walnuts

1/4 cup dried cherries or 1/4 cup any small dried fruit

Directions:

1. Put all ingrediants into a bowl and mix together.

2. serve over toast.

Ingredients:

1 (12 ounce) can tuna, drained

1/2 cup onion, finely chopped (white, yellow, vidalia, your choice, (to taste)

3 -4 tablespoons mayonnaise, to taste

2 tablespoons dill pickle relish, to taste

1 tablespoon horseradish sauce (I use HOT!)

1 teaspoon cayenne, to taste

1 teaspoon ground black pepper, to taste

1/3 teaspoon salt, to taste

3 -4 teaspoons dill (optional)

Directions:

1. Mix all ingredients.

2. Chill about 20 minutes. Or, if, like me, you can’t wait for tuna delicousness, dig right in!

Ingredients:

1 tablespoon olive oil or 1 tablespoon salad oil

1 medium onion, diced

1 medium yellow pepper, diced

1 medium green pepper, diced (3/4 inch pieces)

1/2 teaspoon marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon sugar

2 (6 1/2 ounce) cans solid white tuna packed in water, drained

4 small tomatoes

lettuce leaf

cracker (optional)

Directions:

1. In a 12-inch skillet, over medium heat in hot olive oil, cook onion until tender and golden. Add peppers, marjoram, salt and pepper. Over medium-high heat, cook stirring frequently, until peppers are tender. Remove skillet from heat; stir in lemon juice, mustard, and sugar until blended. Gently stir in tuna.

2. To serve cut each tomato into wedges, but not all the way through. Spooon warm tuna mixture over tomatoes and lettuce.