Tuna Lunch Bowl (Print Version)

# Ingredients:

01 - 1-2 tbsp minced fresh herbs (chives or parsley).
02 - 1 celery stalk, chopped up.
03 - 2 tbsp finely chopped red onion.
04 - 1/2 tbsp Dijon mustard.
05 - Salt and black pepper as needed.
06 - 1/4 cup mayo.
07 - Two cans (5 oz each) of tuna.

# Instructions:

01 - Make sure the tuna is drained completely.
02 - In a bowl, combine tuna, red onion, mayo, and celery.
03 - Stir in the mustard, chopped herbs, salt, and pepper.
04 - Stir it all until it’s blended thoroughly.
05 - Eat it plain, in a lettuce wrap, or stuffed in a sandwich.

# Notes:

01 - Opt for tuna that’s wild-caught and albacore.
02 - More mayonnaise? It’ll make it smoother.
03 - Store in the fridge for up to 3-4 days.
04 - Feel free to toss in other fresh veggies.

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