Friday recipe: tuna salad

This is one of my go-to recipes. If I don’t have any ideas for dinner I usually have tuna in the cupboard and can throw together some quick sandwiches and call it a meal. This recipe is from the Sonoma Diet book. It only makes one serving, so I usually double it.

I like to throw mine in the oven with a slice of pepper jack cheese until it gets nice and melty. Yum!

Tuna Salad
1 3-ounce can tuna (water pack), drained and flaked
1 T fat-free mayonnaise
1 tsp pickle relish
1 T finely chopped celery
1 T finely chopped red onion
1 tsp Dijon-style mustard
1/2 tsp lemon juice
Dash kosher salt
Dash garlic powder
Dash Worcestershire sauce
Dash freshly ground black pepper

Mix ingredients and serve on whole wheat bread.

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