Categories: Eggs, Fish, Salads, Sandwiches 
      Yield: 1 text file 
  
  
  I've frequently made an egg and tuna salad without mayo (NEVER made it with 
  Miracle Whip, as I can't stand the stuff). 
   
  Here's a rough guideline to go by (I tend to make tuna salad with 
  whatever's on hand, so it varies a LOT): 
   
  Drain a can of water-packed tuna, and dump into a bowl.  Add a couple of 
  hardboiled eggs, chopped, maybe a half of a chopped green Bell pepper, half 
  a chopped red Bell pepper, a couple of green onions, finely minced, a rib 
  of celery, including a generous portion of leaves, finely minced, sometimes 
  a few chopped green or black olives. Moisten the mixture with either a good 
  oil and vinegar dressing, or a few tablespoons of your favorite fat-free 
  Italian dressing. 
   
  This makes a good filling for pita bread. 
   
  If you like, you can turn this into a dinner salad by adding cooked pasta 
  (rotini, elbow macaroni, whatever suits your fancy).  I've also tossed in 
  chopped artichoke hearts on occasion (in which case, the marinade from the 
  artichokes, plus a little vinegar becomes the dressing. 
   
  If I want a really SERIOUS salad, I'll also toss in some thawed but 
  uncooked frozen mixed vegetables (the Italian-type mixes are particularly 
  good). Garnish with sliced cucumber, maybe some radish roses or whatever. 
   
  Kathy in Bryan, TX