This is always a favorite. And you can get creative with it all you like.
2 five ounce cans of tuna
2 boiled eggs
1/2 bell pepper
1 handful of cashew pieces
4 ounces sweet pickle relish
Chop up your boiled eggs and bell pepper. Add the two cans of tuna. (I use Chicken of the Sea brand tuna packed in spring water and I do not drain off the water.) Mix in the pickle relish and throw in the cashew pieces. Use just enough yellow mustard to make it all stick together or to taste. Using a fork, stir all ingredients until they are evenly mixed. (My friend Debbie Ryan adds some chopped jalapenos as well.) Chill in the refrigerator for 2-3 hours.
This is best served on lightly toasted bread.