INGREDIENTS:

• 2 cans of wild caught tuna (preferably from BPA-free can/package) or 2-6 ounces fresh Ahi Tuna fillets, cooked

• 3-4 tablespoons Homemade Mayonnaise or store bought Vegenaise (soy-free)

• 1 squeeze fresh lemon juice

• 1 dill pickle, finely chopped (optional)

• 1 tablespoon red onion, finely chopped (optional)

• 2 tablespoon celery, thinly sliced (optional)

• 1 teaspoon dried lemon flakes (optional)

• Salt & pepper to taste

INSTRUCTIONS:

1. Place tuna in a bowl and using a fork break up the tuna into a flaky texture.

2. Mix in all ingredients, adding in any optional flavors you desire.

3. Add more mayo for a “sticky” version or less for a more fluffy texture.

4. Serve in lettuce wraps, on sliced cucumbers or on nori (seaweed) sheets.Add sliced avocado or tomato or any other topping desired.

NOTES:

1. As an alternative to canned fish, we will often grill fresh, wild caught Ahi Tuna fillets for dinner and whatever leftovers we have will get used up the next day for an amazing fish salad. To cook fresh Ahi Tuna – warm a grill pan to medium heat and sear each side of the fillet in olive oil for 4 minutes. Keep the lid on during the cooking time for a more well cooked fillet.

2. Substitute wild caught salmon for tuna as a fun change.