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.