Tuna Salad

Tuna Salad
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1 can of tuna (6oz) *skipjack or light tuna are lower in mercury than albacore
Any raw veggies you like or have on hand (onion, cucumber, spinach, etc.)– diced small
juice of ½ lemon
drizzle of olive or flax oil
garlic salt or sea salt, to taste
black pepper, to taste
dried dill, to taste

Optional add-ons:
artichoke hearts
sundried tomatoes in oil
sliced black olives
1 tablespoon pesto
sunflower seeds, pumpkin seeds or sliced almonds
½ an avocado, diced
spinach or any leafy greens

Drain tuna and mix all ingredients into a bowl. Eat as is, or place on top of a bed of leafy greens and add an extra drizzle of olive or flax oil and more lemon juice to taste.


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