Tuna salad

Drain canned tuna by squeezing the lid into the can; pouched tuna needs no draining.

Add a few scoops of mayonnaise, plenty of shallot in large pieces, sweet pickle relish, a lot of pepper and garlic powder; no salt yet.

Stir in thinly sliced celery and some celery leaves.

Taste; add a little salt and more mayonnaise to taste. Serve as a sandwich with lettuce and tomato if liked.