Recipe: Tuna Salad (using olives and hard boiled eggs)

TUNA SALAD

15 ripe, imported-style olives (such as Kalamata)
2 hard-cooked eggs, peeled and chopped
2 cans (6 1/2 to 7 ounce each) tuna, drained
2 ribs celery, chopped
2 tablespoons sweet pickle relish (optional)
1/2 cup mayonnaise
2 teaspoons vinegar
1/4 teaspoon salt
1/4 teaspoon (freshly ground) black pepper

Pit olives if necessary, slice them and put them into a bowl. Add remaining ingredients to bowl; stir to mix.

Serve as sandwich filling or simply as salad.

Makes 4-6 servings
Source: Derby Start to Finish by Sarah Fritschner