Light Tuna Salad, Chicago Hotdog Style (Sort Of)

Ingredients:
- 14 cup tomatoes (diced)
- 14 cup chopped dill pickle
- 2 tablespoons chopped onions (you can add more if you like)
- 1 teaspoon branston pickle (which isn't from Chicago- it's British, BUT SO GOOD! Use the Branston or Ploughman instead of "Relis)
- celery salt (optional)
- 1 celery rib, chopped (optional -this is for extra crunch)
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 2 (5 ounce) cans light chunk tuna in water (NEVER use "Albacore" tuna because it's LOADED with mercury)

Directions:
- Easy: Toss everything into a bowl and mix.
- It taste even better if you chill in the fridge for an hour or two before using.
- This is great for a quick snack, to put on top of a salad, or as a meal.
- You can even use 1 cup of this to make a Tuna Casserole!
- Yeah, you can!
- And it's fun!