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Crunchy Tuna Salad

2 cans Tuna (6 1/2 oz.)
1 can water chestnuts (8 oz.), finely chopped
1 medium onion, finely chopped
2 Tbsp. sweet relish
2 Tbsp. dill relish
6 hard boiled eggs, chopped
4 Tbsp. mayonnaise (approx.)


Drain Tuna, water chestnuts and relish. In large bowl mix all ingredients add mayonnaise last (judging quantity of mayonnaise to get proper consistency). If allowed to set for 4 to 6 hours, taste improves. Serve as crunchy sandwich or on a bed of lettuce.





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