Sausalito Art Festival Tuna Salad

tuna recipe - tuna salad
Serving Size: 2
1 (5 oz.) Can of Safe Catch tuna

3 TBSP Celery, diced

2 TBSP Red onion, diced

1 TSP Parsley, chopped

2 TBSP Primal Kitchen Mayo

1 TBSP Mustard

1 TSP of Lemon juice (or favorite acid)

1 Avocado, sliced

Pepper to taste

In a mixing bowl, mix together the tuna (without draining), onions, celery, parsley, and lemon juice (or favorite acid). Then add in the mustard and mayo and mix together until even. Add pepper to your own taste, and the sliced avocado to top it off.

This is a very basic tuna salad and modification and creativity is highly encouraged! (And if you visited us at the Sausalito Art Festival, this will be very familiar!)

Eat right away, or refrigerate and enjoy in the next 3 days.

Serving Ideas
1. Put a heaping scoop on top of mixed greens, and you instantly have an entree salad.

2. Wrap it in romaine lettuce leaves and eat it like a taco.

3. Add shredded lettuce and roll it in a wheat tortilla for an easy-to-eat lunch.