4 potatoes, baked
2 cans tuna, drained and flaked
1 can sweet corn
2-3 pickles, chopped (can use relish)
2 hard-boiled eggs, chopped
mayonnaise or salad dressing
Combine tuna, corn, pickles, and eggs. Add enough mayonnaise to achieve a tuna-salad consistency. Cut open baked potatoes and top with tuna mixture.
Note: Instead of the potatoes, serve atop cooked and cooled pasta shells or lettus for summer salads.