Tuna Salad

Source: The Great Food Processor Cookbook, 1976, p.209.

Ingredients:

Yield: About 1 ½ - 2 cups 6 ½ oz can good grade tuna 1 Rib celery, with all strings removed, cut into 1” pieces (I do considerably smaller) ¼ Medium onion, cut in 1” pieces (I chop) 6 Pitted ripe olives (I usually omit) 2 Small sweet gherkins, chopped (sometimes I do dill pickles instead) 3 Sprigs watercress or parsley, with all stems removed (I use a T dried parsley) 1 ½ t lemon juice 4 T Mayonnaise 1 Hard-cooked egg, cut in quarters (I usually omit, mainly because I would forget to do ahead of time.)

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Instructions:

Mix it; you wanted Tuna salad, didn't you?

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