tuna salad salad

Day 3 Lunch: What do you make for lunch when you know you're going out of town the next day so there's not a ton in the fridge other than salad fixings? Tuna salad salad! I always have a few cans of tuna for the just in case there's no cooked protein in the fridge. This version doesn't have any mayo - just a little olive oil and a bunch of vinegar and lemon juice for pop!

Tuna Salad Salad
Serves 2

2 cans (5 oz) white albacore tuna in water, drained
2 small carrots, peeled and minced
1 large celery rib, trimmed and minced
1/4 red onion, minced
1 tablespoon capers, chopped
1 tablespoon parsley, chopped
1/2 teaspoon dill
1/2 lemon, juiced
1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
salt & black pepper
6-8 romaine lettuce leaves, rinsed and torn into bite-size pieces

Toss all ingredients - other than salt, pepper and romaine lettuce - in a bowl. Stir gently. Season with salt and pepper; taste. Add more vinegar or lemon juice, if necessary.

Place romaine lettuce in individual bowls and top with tuna salad. Enjoy!