• 10 large eggs
  • 2 (12 ounce) cans tuna fish
  • 2 cups mayonnaise
  • 1 -1 1/2 cup mustard
  • 1/2 cup sweet relish
  • 1/2 cup celery (minced)
  • 1/2 cup green onion (minced)
  • 1/2 cup yellow onion (minced)
  • 1/2 cup green olives (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
  • 2 Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
  • 3 Add the tuna fish to the eggs and mix together.
  • 4 Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
  • 5 Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
  • 6 Sprinkle in the salt and pepper.
  • 7 To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.