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2 people

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2 People

INGREDIENTS

  • 1 cups of drained jarred tuna (about 4 jars)
  • 1 celery stalks
  • 0.5 shallot
  • 0.5 red pepper
  • 0.25 apple
  • 0.13 cup fresh dill
  • 0.13 cup fresh parsley
  • 1 tablespoons capers
  • 0.13 cup lemon juice (1 lemon)1
  • 0.5 tablespoon dijon mustard
  • 0.5 tablespoon olive oil
  • 0.25 teaspoon salt
  • 0.13 teaspoon black pepper
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INSTRUCTIONS

  • Let tuna drain in a colander while you prepare the rest of the ingredients
  • Using a large bowl, whisk together dijon mustard, lemon juice and olive oil
  • Thinly slice and dice celery, shallot, red pepper, and apple (I use a mandolin and then chop) and add to bowl
  • Add herbs, capers, salt and pepper
  • Lastly, add tuna and toss to combine.

Collard Wraps

  • 1 bushel of collard greens
  • 1 large pot of boiling water
  • Carefully remove spine of greens using a sharp knife
  • Plunge into boil water for 30 seconds
  • Remove and lay between paper towels to dry
  • Place tuna salad on lower half of green and roll like a burrito
  • Carefully slice along the spine

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