1 (12 oz.) can tuna (I use Albacore)
1 (20 oz.) can pineapple (small chunks or crushed)
1 (12 oz.) tub vanilla yogurt

OPTIONAL INGREDIENTS:

2 onion slices
2 celery stalks
1/4 medium green pepper

Drain tuna and pineapple. Chop optional ingredients. Mix ingredients in a medium mixing bowl.

Increase yogurt portion to increase moisture.

May be garnished with lettuce and/or tomato and served as a salad or sandwich.

NOTES:

Refrigerate in a covered bowl. It may separate somewhat when stored but can be easily stirred.

Tastes fine using only the main ingredients. Add any or all of the optional ingredients, to taste.

Serves 8 to 10.

Submitted by: Alan Gaarder