Ingredients

　　Two 6-ounce cans white tuna packed in water, drained

　　1 hard-boiled egg, chopped

　　1/4 cup chopped celery

　　1/4 cup minced kosher dill pickle

　　1/4 cup mayonnaise

　　1 1/2 tablespoons fresh lemon juice

　　Salt and ground black pepper to taste

　　In a large bowl, combine the tuna, egg, celery, pickle, mayonnaise, lemon juice, salt, and pepper. Mix well.

　　Cooks' Note

　　For a historic luncheon favorite with a new twist, this tuna salad can be eaten rolled in a lettuce leaf. Tuna, a cold water fish, is a good source of omega-3 fatty acid. Select white tuna, preferably albacore.

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