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Procedure:
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Recommended only for tuna that has been frozen. Saute filets in butter or margarine, sprinkle with Mrs. Dash's onion and herb seasoning, the one with a purple cap, and garlic salt. The reason for the half inch fillets is that the thicker fillets take longer to cook through and dry out too much. Cook until no longer pink in the center. Crumble cooked tuna with fork (or fingers) and while still warm, mix with Helman's Mayonaise, no other, will not taste the same, I have tried it with others and I know! Mix in finely chopped celery and finely chopped onion. Sorry, I can't tell you how much, I don't know, I just mix till it looks like enough. The key is the mayo, and mixing when still warm, the warm tuna will absorb the mayo. Refrigerate for at least 6 hrs., best overnight, then add more mayo, as the tuna will soak it up.
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