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TUNA FISH SALAD 
1 sm. (6 1/2 - 7 oz.) can tuna
1/2 c. (2 1/2 oz.) finely chopped celery
1/3 c. chopped onion (1 sm. onion)
1/3 c. (2 1/2 oz.) sweet cucumber relish
4 tbsp. mayonnaise
1 tbsp. salad cream (or use all mayonnaise)
1 coarsely chopped hard boiled egg (opt.)
Salt & pepper
Dash of celery salt or celery seed (opt.)
Dash of fresh lemon juice (opt.)
Lettuce, etc., to serve (see below)

Drain tuna well. Put it in a small bowl and break it apart with a fork. Blend in the celery, onion and relish. Spoon in the mayonnaise and salad cream, and mix again. The consistency should now be about right, not liquid and not too stiff. Add in chopped egg at this point if you choose to use it. Season with salt, pepper and perhaps a little celery salt or celery seed or both, it's up to you! You can add a splash of lemon juice if you're of a mind to do so. Refrigerate, covered until ready to serve.
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