>It’s not local; tuna do not live in the Fox River or even in the Great Lakes. I do like tuna salad, though, and it’s an easy dish to make ahead of time. Serve it on bread, a bed of lettuce, or crackers.
1 6-oz can of tuna (packed in water), drained
1/4 cup sweet pickle relish, well drained
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped onion or scallions
2 Tablespoons finely chopped green or red pepper
1/4 cup mayonnaise or Miracle Whip
I like to drain the tuna and relish in a colander over the sink while I gather all the rest of the ingredients.
Mix well; store in refrigerator in covered dish. Leftovers? We rarely have them, but they’re good for lunches.