This is my mothers recipe, Im sure she wont mind me sharing hehe. Get the biggest bowl you have and dump as much tuna in it as you can. Two large cans or four small cans. I use about about 1/4 of a red or white onion, whichever you prefer. Pickle relish ofcourse, two teaspoons of miracle whip or mayoniase, spicy mustard, diced tomatoes, and dillweed. Occassionaly I will dice a jalepeno pepper and throw that in as well if I am wanting some light heat.
The nice thing about this recipe is when you place it in the refridgerator for a day or so the dillweed, jalepeno and the onion really pop. Takes prolly 20 minutes to make if you are taking your time and not in a hurry.