If you've never tried deep-fried saltines...
1 sleeve saltines (about 40)
2 cans (7 ounces ea.) Albacore tuna packed in water, drained
1 small onion, finely chopped
1 tablespoon brown mustard
1 teaspoon dried dill weed
About 1/2 cup mayonnaise
In a wide, deep pan, heat about 1" of vegetable oil. Fry salltines just a couple of minutes until golden brown. Remove to a paper towel-lined pan and dust with a little salt. (Fry in batches if you need to). Transfer to a serving basket/dish.
In a medium bowl, break tuna apart with a fork. Add onion, mustard and dill, mix well. Fold in mayo. Serve with fried crackers. Makes 40.