Game Day Tuna Relish

Serves 4. Recipe from LSU football coach Les Miles and Kathy Miles is from “Taste of the Town: A Guided Tour of College Football’s Best Places to Eat” by Todd Blackledge and J.R. Rosenthal.

1 (12-oz. can albacore tuna packed in springwater, drained

1 tbl. Hellman’s mayonnaise

1/2 to 1 cup small dill pickles

1/2 cup finely chopped onion

1. With a spatula, combine all the ingredients in a large mixing bowl until thoroughly blended.

2. Cover and refrigerate for 2 hours, or overnight.

3. Spread the relish on crackers or on a grilled sandwich and serve with a glass of sweet tea.