Classic Veg-All Salad - cooking recipe

Ingredients

1 (28 ounce) can Veg-All (or 2 small, prefer smaller size pieces not homestyle, drained)
1 (12 ounce) can tuna, drained
1/2 head lettuce, small pieces
2 tomatoes, small chopped
1 cucumber, chopped
1/2 onion, chopped (to taste)
1 cup mayonnaise, add additional
1/4 cup mayonnaise, as needed to get desired consistency

Preparation

1. Drain liquids from Veg-All and Tuna.
2. Prechop all veggies to be somewhat consistent in size with Veg-All.
3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture.
4. Chill for at least an hour to let flavors marry, meant to be served cold.