Every once in a while I get a craving for tuna salad. I used to eat it in sandwiches, but now that I am grain-free, I just put it on a pile of lettuce, and I actually prefer it that way. I always add either pickles or celery for the crunch factor, but today I decided to try it with both, and it was very good.
Recipe:
1 can of chunk white tuna, drained; 1 stalk of celery, diced; 4-6 baby dill pickles, diced; 2 or 3 tablespoons mayonnaise. Mix gently, so as not to break the tuna up too much, and serve on a bed of sliced romaine lettuce.
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