Week 19: 11 cans tuna/meat

Tuna Salad by Anne Gardner 8 Servings
1 large can tuna
1 cup mayonnaise
salt and pepper
2 TBSP pickle relish
4 TBSP sliced or chopped olives
4 TBSP green pepper, chopped
6 hard boiled eggs, chopped
½ lb grated cheese
4 TBSP chopped onion
Mix all together. Can be served hot or cold but is delicious hot on a croissant.