2 cans EVOO packed tuna
carrot and celery + tops
a little bit of purple onion
6 spears pickled asparagus
3T sun dried tomatoes
2T grainy mustard
enough mayonnaise to hold everything together
Put the tuna and its oil in a medium glass bowl. Chop and add all the vegetables and the rest of the ingredients listed. Mix well.
This could be served in a wrap, on sourdough bread, with crackers, or on some baby arugula like I did this morning. Paired with chopped tomato and cucumber and a cottage cheese roll was just the perfect combination. . .Lin
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