Great stuffed into an avocado or tomato halves, or mounded on a bed of lettuce.
Serves 3 to 4.
2 6-ounce cans white albacore tuna packed in water, drained and flaked with a fork
2 heaping tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 celery stalk, finely chopped
¼ small red onion, finely chopped
Kosher salt and black pepper
1. Place the tuna, mayonnaise, lemon juice, mustard, celery, and onion in a medium-size bowl and mix to combine. Add salt and pepper to taste. Cover and refrigerate at least 1 hour and up to overnight.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)