4 6 oz cans chunk light tuna in water
4 oz Dill Pickles
2 oz Green Olives (pitted, may be stuffed with pimentos or onions)
1 tsp Salt
1 tsp Pepper
Mayonaise
1/2 tsp Poultry seasoning
3 sprigs Fresh Thyme
Iceberg lettuce
Tomato (optional)

Drain water from tuna.
Chop pickles and olives (to desired size pieces, diced is fine, minced would probably be too small)
In medium size mixing bowl combine tuna, pickles and olives.
Add salt, pepper, and poultry seasoning.
Tear the leaves from the Thyme stems and add leaves only to tuna mixture.
Add mayonaise to reach desired consistency, start with about 1/2 cup and add more as needed until tuna salad is smooth but not runny.
Serve on Iceberg lettuce bed with tomato wedges, or on wheat bread with sliced tomatos, lettuce, and american cheese (parmesan cheese can be susbstituted for american).