INGREDIENTS

• 2 cans Safe Catch tuna
• 1/4 c. Healthy mayo
• 1/4 c. Jalapeño juice from the pickled nacho jalapeños jar
• 1/3 c. Chopped celery
• Juice of half of a lemon
• 2 T. Chopped green onion tops
• 1 T. Each of chopped mint, basil and cilantro
• Salt and pepper to taste
• 1 cucumber

INSTRUCTIONS

1. Chop the following in small pieces: green onion, celery, mint, basil, cilantro
2. Pour Jalapeño juice off the pickled nacho jalapeño jar into a bowl
3. Add mayo, tuna and mix together
4. Place tuna salad on sliced cucumber
5. Season with salt and pepper