- 6 to 7 ounces white tuna, drained
- 1 rib celery, finely chopped
- 1 hard-cooked egg, peeled and chopped
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped dill pickle
- salt and pepper, to taste
- 1 to 2 tablespoons grated or finely chopped onion, optional
Combine all ingredients, adding salt and pepper to taste. If desired, add a little grated or finely chopped onion. Spread on lettuce-lined toasted bread or fill rolls and garnish with sliced tomato.
Serves 3 to 4.