Virgina's Tuna Salad recipe

4 servings

1 egg

3 (6 ounce) cans tuna, drained and flaked

3 tablespoons mayonnaise

2 stalks celery, chopped

2 tablespoons sweet pickle relish

1 pinch ground black pepper

Place egg in a saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and chop.

In a medium bowl, mix together tuna and mayonnaise.

Mix in egg, celery, relish and black pepper.