When I was young, I didn’t care for tuna; the texture was too mushy. I quickly became a convert when working at The Depot Deli. Their tuna salad had all kinds of crunchy textures and flavors. Here’s the recipe, as I remember it.

Ingredients

• 14 oz Albacore tuna in water, drained
• 1/4 cup onion, diced
• 2 celery stalks, chopped
• 1/2 cup dill pickle, chopped
• 2/3 cup mayonaisse
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dill
• (optional) 1 apple, chopped
• fresh ground pepper to taste

Directions

Combine all ingredients, and serve either as a sandwich, on a green salad, or with crackers.