Light and fresh, this tuna salad is declicious as well as easy on the waist line.
- 1 can tuna
- 1 stalk celery (minced or chopped)
- 2 baby dill pickles (minced or chopped)
- 1/2 lemon (jucied)
- 1 Tbsp. parsley (chopped)
- 1 Tbsp. olive oil
- 1 Tbsp. sliced almonds (optional)
- Halved grape tomatos
- Salt and pepper (to taste)
Directions:
- Drain 1 can tuna and place in bowl.
- Mix celery, pickles, parsley and almonds with tuna.
- Add lemon juice and olive oil, mix, season with salt and pepper to taste.
- Top mixture on toasted bread and finish off with slices of tomatos on top.
