“I had never used olives in Tuna Salad until we went to Japan to see Les’ parents who were missionaries in the Tokyo area. Of course, every day was full of sightseeing, and Hazel Dean made tuna salad sandwiches for our on-the-go lunches. They were addicting. I have been making it since that time with a few changes. I always use the food processor.”
- 1 large can white Albacore tuna (the best you can buy)
- 2 boiled eggs (hdg left these out, but they are essential as far as I’m concerned)
- 1/4 cup green olives
- Mayonaise or Miracle Whip to get the proper consistency
Finely chop the olives in the food processor. Add the boiled eggs and pulse them until they are chopped. Add the drained tuna to the food processor and pulse the mixture a time or two. There is a fine line between getting the tuna broken up into small pieces and turning it into mush. Pour the mixture into a bowl and mix in mayonaise until moist.
Sometimes when I don’t have olives, I use dill pickle relish.