Tuna Salad
Recipe by: Regina Zona
“Pat loves this tuna salad and begs me to make it often! I always use the substitution listed at the bottom of the recipe – using Dijon and sweet pickle relish instead of the whole grain mustard.”

Ingredients:
- Two 6-ounce cans white meat tuna packed in water, drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- Freshly squeezed lemon juice (optional)
Instructions:
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
Cook’s note: Substitute 1 teaspoon Dijon mustard for the whole-grain mustard and add 2 tablespoons sweet pickle relish