2 cans 7.06-ounce Chunk Light Tuna in water
3/4 cup red bell pepper, finely diced
1/2 cup sweet onion, finely diced
1/2 cup celery, finely diced
2 tablespoons Wickles Relish
1/2 cup mayonnaise
1/2 cup chopped fresh Italian parsley
2 teaspoons fresh dill
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dry rosemary, crushed by hand
1 teaspoon fresh thyme
Chop tuna into fine consistency with fork
Combine all other ingredients and blend with wire whisk until a smooth consistency is achieved, or just use a food processor.
As a dip, serve in a bowl with non-chopped fresh Italian parsley leaves as a garnish.
For more robust flavor, let stand in the refrigerator overnight.
Recipe: Kosher, parve, salad