(AnnDee N.)
3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas
Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.
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