2 (12 1/2 oz.) cans light tuna fish, packed in water, well drained
1/2 c. plus 2 tbsp. mayonnaise
2 tbsp. vinegar
2 tbsp. sugar
3 dashes each salt and pepper
2 stalks celery, chopped
1 tbsp. onion, chopped fine
4 tbsp. sweet pickle relish
2 hard cooked eggs, chopped

Drain tuna fish well. While tuna is drained, mix sugar, vinegar, salt, pepper and mayonnaise until smooth, set aside. Lightly toss together tuna, celery, onion and pickle relish. Add eggs and finish mixing lightly. Pour mayonnaise mixture over tuna and eggs. Stir gently. Refrigerate until ready to serve. Serve on leaf of lettuce. Garnish with sprig of parsley. Serve with dill spears and chips on luncheon plate.