Instructions: In a large mixing bowl, chop the tuna until no big chunks remain.

Add the scallions and dill weed and combine the mixture.

Add the mayonnaise and stir with a wooden spoon until the mixture is thoroughly blended. Serve cold or at room temperature.

This recipe serves 8.

Comments: To call any tuna salad "the best" takes a lot of nerve - but Ive been experimenting with tuna salad for forty years and have eaten thousands of sandwiches. Ive tried pickle relish, green peppers, red peppers, hard-boiled egg, celery, but in the long run, less is more.

This recipe, basic as it is, will provide you with the ultimate flavor of tuna salad. The key: solid white tuna packed in water

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