Fresh Tuna Salad

4 5-ounce cans sustainable tuna in water

2 celery ribs, diced
1 carrot, peeled and shredded
1/4 red onion, finely diced
3 tbsp olive oil
1/2 lemon, juice
1 tbsp Dijon mustard
Salt and freshly ground black pepper

To Serve
8 celery ribs, cut into sticks
2 cups red grapes
1 cup almonds

In a large bowl, combine the tuna, celery, carrot, red onion, olive oil, lemon juice, and Dijon mustard.
Season with salt and pepper to taste.
Serve immediately with the celery sticks, grapes, and almonds or store in the refrigerator for up to 3
days.

CRUNCHY PITA TUNA SANDWICH

INGREDIENTS
1 5-oz can sustainable tuna in water
1/4 English cucumber, diced
2 celery ribs, sliced
1/2 red bell pepper, diced
1/4 red onion, finely diced
1 tbsp olive oil
1/2 lemon, juice
1/2 cup chopped green leaf lettuce
1 whole wheat pita, cut in half
Salt and pepper to taste

DIRECTIONS
In a large bowl, combine the tuna, cucumber, bell pepper, celery, onion, oil, and lemon juice. Season the
mixture with salt and pepper to taste.
Fill each half of the pita with the lettuce and the tuna mixture.
Serve immediatley.