Tuna Salad

This is perfect for a light lenten lunch or anytime.

15 oz. (2 cans) tuna (packed in water)

1/3 c. each: chopped celery, chopped onion

1/4 - 1/3 c. light mayo (to taste)

1/8 tsp. each: black pepper, salt

Pinch: granulated garlic

1 - 2 dill pickle spears chopped

Open cans of tuna and drain tuna through sieve.

With a clean fork, remove  dill pickle spears from pickle jar, chop and set aside.

Peel, rinse and chop onions.

Rinse and chop celery.

Combine ingredients in a mixing bowl. 

Mix well to coat mixture with mayo. 

Serve with crackers or with toasted bread as a sandwich.

Serves 4-6.