4 cans tuna (I used the Italian light in olive oil)

4 hard boiled eggs, chopped

1 granny smith apple, shredded

1 large carrot, shredded

1/4 c. sweet pickle relish

1/2 c. spicy mayonnaise (I used Carla’s True South)

Drain tuna.  Combine with remaining ingredients.  Refrigerate overnight.  Serve on lettuce leaves.

We had it with avocado, tomatoes, cucumber, peppers and olives.