Another Tuna and Egg Salad

I mixed up ingredients, at home, to use as a base for this, and also enough for chicken salad later in the week. In the black container I combined:

1c or so olive oil mayonnaise

6 mini dill pickles - chopped

2T snipped garlic chives

a splash of salad vinegar

a little brown mustard

1c chopped celery

¼-½t black pepper

Add about half of this mixture to 1 5oz. undrained can of tuna packed in EVOO and about ⅓c of chopped purple onion. Add chopped celery tops and 2 hard boiled eggs.

Mix this together then let the flavors blend an hour or so before serving in a tortilla wrap, over crispy Romaine leaves, as a stuffing inside a big Beefsteak tomato, mix with some small pasta shells, or serve just as is with some rice crackers. . .Lin