2 cups mayonnaise (thinned with olive juice)
grated onion or shallots to taste
1 jar green salad olives (drained)
2 cans drained tuna, flaked
salt and pepper to taste
Mix all ingredients well. If too dry, add additional mayo. Sprinkle with paprika before serving.
-compliments of Roslyn LaGrossa (adapted from a recipe from Kathy Polidoro)
