Crunchy tuna fish salad slider sandwiches

12 oz Starkist Chuck Light Tuna in Water 2 6oz cans, drained
3 stalk, large (11"-12" long) Celery, raw and chopped/minced
1 fruit without skin and seeds Avocados, California (I use a cheese grater to finely chop this the eggs and cucumber with, simple and practical. I use the larger holed end to grate them.
3 tbsp Dill pickle relish ( if you prefer sweet relish feel free to use instead)
1 tsp Dill weed, dried
3 large Hard Boiled Egg, again "grated"
2 tsp or Yellow Mustard
4 tbsp Kroger olive oil mayo or 1/4 cup
One half cup cucumbers, with peel, raw, grated
1 tsp Black Pepper (ground)
0.25 tsp Celery Salt
.5 tsp Garlic powder or garlic salt
8 serving Pepperidge Farms Mini Slider potato Buns (100 calories each) or your choice of bread or pita or serve over salad.

You of course can add nuts or dried fruits, such as cranberries to the tuna mix or different spices. I use cheese slices on my slider sandwich.

Begin boiling the 3 eggs on the stove top in some salted water. When finished use a slotted spoon to place cooked eggs into a bowl of ice water. This will make your eggs so much easier to peel and it cools them to the touch for handling later.
Start by chopping the celery into a medium size bowl.
Follow this by slicing and unreeling an avocado and removing the seed. Next use a cheese grater to shred the avocado into the mixing bowl.
Add spices at this time, then the dill relish. Mix well at this point.
Then grate at least half a cucumber into the bowl.
Check to see if eggs are cooled, then crack and peel them followed by grating them over the bowl of veggies and spices.
Next add the 4 TBSP of Mayo and 2tsp of yellow mustard to bowl and mix well.
Serve on slider buns or over lettuce or sandwich bread, whichever you prefer.


Serving Size: Makes 8 1/3 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MELTEA43.