Tuna salad is a staple in this family! Instead of opening a dozen smaller cans, I prefer to buy the bulk size cans at the warehouse store. This recipe is made for just that. Adding lots of celery and a minimal amount of mayo keeps the fat content within reason and allows the huge portion of tuna to serve us well for many delicious meals. The celery adds a very nice crunch too. This is best (and healthiest) served on a very hearty whole grain bread (like Ezekiel) or as part of a salad--over a bed of spinach or inside a tomato. Enjoy!
Drain the tuna very well. (reserve some of the juice for the furry, four-legged babies). Flake up the tuna in a large bowl with a fork.
Combine all ingredients and mix well.
Allow to refrigerate for several hours or over night so flavors can blend before using in sandwiches or salads.
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