Kathy`s Egg & Tuna Salad

I`ve frequently made an egg and tuna salad without mayo (NEVER made it with Miracle Whip, as I can`t stand the stuff). Here`s a rough guideline to go by (I tend to make tuna salad with whatever`s on hand, so it varies a LOT): Drain a can of water-packed tuna, and dump into a bowl. Add a couple of hardboiled eggs, chopped, maybe a half of a chopped green Bell pepper, half a chopped red Bell pepper, a couple of green onions, finely minced, a rib of celery, including a generous portion of leaves, finely minced, sometimes a few chopped green or black olives. Moisten the mixture with either a good oil and vinegar dressing, or a few tablespoons of your favorite fat-free Italian dressing. This makes a good filling for pita bread. If you like, you can turn this into a dinner salad by adding cooked pasta (rotini, elbow macaroni, whatever suits your fancy). I`ve also tossed in chopped artichoke hearts on occasion (in which case, the marinade from the artichokes, plus a little vinegar becomes the dressing. If I want a really SERIOUS salad, I`ll also toss in some thawed but uncooked frozen mixed vegetables (the Italian-type mixes are particularly good). Garnish with sliced cucumber, maybe some radish roses or whatever. Kathy in Bryan, TX