Tuna Salad! My secret love.

I don't always eat heavy.  I love eating from the restaurants around this great city, but sometimes I like to eat on the lighter side.  Tuna Salad is always something that I love to eat.  I use my tuna on sourdough with a tomato slice and cheese as a tuna melt (like my great-grandmother used to make with a dash of garlic salt on top), or just straight out of the bowl with some gluten free chips!  My tuna certainly can never be called boring.  This recipe has been adapted through time as I try tuna from different restaurants.  You can make this with or without Mayo.  You can use hummus instead of mayo for a great extra flavor.   I will tell you the recipe for either.  As an Arbonne Independent Consultant, I love to try to create recipes that will follow the 30 Day Clean Eating Plan.   The Tuna Salad with the hummus or olive oil follows that plan.  I hope you enjoy! Here you go!

20 oz Salt Free, Wild Albacore Tuna in the Water
15 oz Organic Cannelini (they are white kidney beans) beans rinsed and drained
1/2 lb Organic Cherry Tomatoes that have been halved
1 Jalapeno Pepper that has been finely diced
1/2 Organic Purple Onion that has been finely diced
1 Organic Red Bell Pepper that has been finely diced
1/2 cup Finely Chopped Fresh Organic Italian Parsley (I think it has more flavor than the curly kind
1/4 cup Mayonnaise (veganaise works for the 30 day program or Organic Hummus Or Olive Oil)
2 tbsp Grainy Mustard (skip this if you are on the 30 day program)
1/8 tsp dry mustard
1 tsp Salt
1/2 tsp Black Pepper

Optional Additions

1 Avocado Diced
zest and juice from 1 lemon
1/2 Organic Cucumber (seeds removed) diced
1/4 tsp Ancho Chili Powder


Mix it all in a bowl and enjoy!  I hope you experiment.  Let me know what you try!