Tuna and Egg Salad

Tuna and Egg Salad 2 (5 ounce) cans of chunk tuna, in oil, drained 4 hard boiled eggs, chopped 1 green onion, sliced 1 stalk (rib) of celery, chopped 1/4 cup or more mayonnaise, to taste 1 teaspoon of yellow mustard 2 tablespoons of chopped sweet or dill pickles or pickle relish Kosher salt & freshly cracked black pepper, to taste Couple dashes of Cajun seasoning (like Slap Ya Mama), Old Bay and/or hot pepper sauce, or to taste 2 teaspoons chopped fresh herbs (parsley, chives, tarragon, dill, rosemary, basil, thyme), optional Combine all ingredients together and refrigerate for several hours to allow flavors to meld. Serve as a sandwich spread, or with crackers, on whole wheat toast or in lettuce cups. Tuna Noodle Salad: Prepare as above, except add in one half pound of cooked elbow macaroni, increase mayonnaise to a cup or more, and add in 1/2 cup of chopped sweet or yellow onion. Egg may be omitted, if desired.