Saturday, May 1, 2010

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!

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