Tuna Salad for Sandwiches

Ingredients:
1 can (approximately 7 ounces) tuna, drained
3 tablespoons teaspoons mayonnaise
2 tablespoons finely chopped celery
dash of Worcestershire sauce
2 teaspoons chili sauce
1 tablespoon fresh lemon juice
1 small cucumber, optional
sliced bread or toast

Preparations:
Mix tuna with mayonnaise, celery, Worcestershire sauce, chili sauce, lemon juice, adding a little more mayonnaise if not moist enough. Peel and thinly slice cucumber. Spread tuna mixture on toast or bread slice, top with thinly sliced cucumber and top with another slice of bread or toast.
Makes about 1 1/4 cups.

Macaroni Tuna Salad

Macaroni Tuna Salad Ingredients:

1 (16 ounce) package elbow macaroni
2 (6 ounce) cans white tuna, drained and flaked
2 stalks celery, minced
1 onion, minced
2 cups mayonnaise
1 (5 ounce) jar pimento-stuffed green olives, drained
1 pint grape tomatoes
salt and pepper to taste

Preparations:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.