Mary’s Lemony Tuna Salad

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.

What You Need:

1 – 7 oz can tuna, drained

¼ cup red onion, small dice
1 small carrot, small dice

¼ tsp garlic powder

1 Tbs mayonnaise

Juice and zest of ½ a lemon

Freshly cracked black pepper to taste

What To Do:

Combine all ingredients in a bowl and mix well. Serve on toasted bread or crackers.

Serves 2

Bon Appétit!

Mary