Good News–bad News Tuna Salad “salad” Sandwich

I know it’s a long name, but it’s descriptive. The Good News - my DH loves tuna salad. The Bad News - he devours it faster than I can make a batch of std tuna salad. So I found this way to extend the “refrigerator life” of our tuna salad & he likes it better! Despite the expanded bulk, you don’t lose the tuna flavor. This makes a good tuna melt too, but he’s always impatient & slathers it on wheat bread. *Enjoy* ! *Edited to Add* DH prefers fresh tomato to sun-dried, but I esp like Redsie's sub of sun-dried tomato -- so consider it an opt chg you can make w/my blessing. :-)

• Ready In: 30 mins
• Serves: 9
• Yields: 3 cups

Ingredients

• 1 (6 ounce) can tuna in vegetable oil or 1 (6 ounce) can tuna in water, drained
• 2⁄3 cup mayonnaise
• 2  eggs (hard-boiled & diced)
• 2  tablespoons  sweet pickle relish
• 1⁄4 cup onion (diced, but I often use leek)
• 1⁄4 cup cucumber (seeded & diced)
• 1⁄4 cup fresh tomato (seeds removed & diced)
• 1⁄4 cup cheddar cheese (grated or shredded)
• 1⁄2 cup iceberg lettuce (thinly sliced, see prep note)

Directions

1. Combine the 1st 8 ingredients, mix well & chill in refrigerator.
2. NOTE: When ready to serve -- If you expect to use the entire mixture, add the full amt of lettuce & serve. However, if you expect to have leftovers, add half the lettuce & then add the rest of the lettuce when you serve any leftovers.