We have all been there… no leftovers and the fridge hasn’t yielded anything promising to take for lunch. Thus, the old stand-by: tuna salad.

I add a slice of cheddar cheese and some pickle slices or sliced tomato on top and it’s a perfectly respectable lunch. Be sure to pack your tuna separate from your bread. Soggy sandwiches are gross!

Tuna Salad

5 oz can tuna, well drained

2 -2½ tablespoons mayonnaise (if you like it creamier, add more mayo, it’s up to you!

½ tablespoon each:  finely diced onion, celery and dill pickle

Combine all ingredients in a bowl and stir together.