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[janice shell]

The mayo in the tuna can is practical. Though I prefer my tuna salad with some Dijon, capers, and onion, too. But if you're going to take the suggestion, I'd recommend you get solid pack tuna in olive oil, not water. If you want to splurge on high-quality ventresca in olive oil, you won't even need the mayo.

But the waffles in gravy don't bear thinking about...