Tuna Salad

• 17 ounces, weight Canned Solid Tuna (1 Large 12-ounce Can And 1 Small 5-ounce Can), Drained
• 1 cup Apple, Chopped
• 1/2 cups Onion, Chopped
• 1/2 cups Dill Pickles, Chopped
• 1/2 cups Pecans, Chopped
• 2 Eggs, Boiled
• 1 cup Olive Oil Mayonnaise (or Whatever Kind You Like)
• 1/2 teaspoons Whole Grain Mustard
• 4 dashes Tabasco Sauce
• 1/2 teaspoons Dill, Dried
• 1/2 slices Lemon, Juiced
• Salt And Pepper, to taste

1. Chop the apple, onion, pickles, pecans and eggs, making sure to chop all the ingredients about the same size. (The size depends on personal preference. Some like a small dice and some prefer a large chop.) Mix the ingredients, checking to see that you like the ratio of ingredients. Adjust if needed. Add the drained tuna.
2. Mix the mayo, mustard, Tabasco sauce, dill, and lemon. Season with kosher salt and fresh-ground pepper. Taste and adjust as needed.
3. Combine together to your personal preference of sauciness. Enjoy on a sandwich or a salad. Don't forget to immediately refrigerate the leftovers.
4. Substitution suggestions:
5. Out of whole-grain mustard? Use regular mustard.
6. Out of all mustard? Use a little distilled vinegar.
7. Out of tuna? Use canned salmon.
8. Out of pickles? Use capers.
9. Out of apples? Use grapes.

apple, onion, dill pickles, pecans, eggs, olive oil mayonnaise, grain mustard, tabasco sauce, dill, lemon, salt

Taken from tastykitchen.com/recipes/salads/tuna-salad-4/ (may not work)