My tuna salad is (you guessed it) light and lemony. Why lemon you ask? Because I am not a fan of ‘fishy’ fish and canned tuna is just that. In order to make this salad sing, I add both lemon zest and juice to brighten the flavor. You can easily make this into a more robust meal by mixing it with a couple servings of cooked whole wheat pasta. You could also serve on toasted whole wheat bread with lettuce and tomato or on crackers.
¼ cup red onion, small dice
1 small carrot, small dice