Tuna Salad - cooking recipe

Ingredients

2 cans chunk light tuna in canola oil, drained
8 boiled eggs, chopped
2 Tbsp. onion, diced
1/4 c. sweet pickle relish
2 Tbsp. real mayonnaise (add more for creamer consistency)
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. dried parsley flakes

Preparation

Mix all well and refrigerate 1 hour before serving. Makes approximately 4 cups.