mela tuna salad

MELA tuna salad
serves 1-2

1 can albacore or chunk light tuna (5 to 6 ounces) in water, preferably wild (such as Wild Planet or SafeCatch)
1 tablespoon Dijon mustard
1 tablespoon avocado oil-based mayonnaise (such as Sir Kensington’s or Primal Kitchen)
juice of 1/2 lemon, more to taste
1 tablespoon chopped fresh dill (or substitute 1 teaspoon dried dill)
sea salt and freshly ground pepper
1 to 2 teaspoons capers in water, plus a dash of caper brine
red pepper flakes (optional)
up to 1/4 cup each of finely diced carrots and/or celery (optional)

to serve (optional):
arugula tossed with 1 teaspoon each olive oil and balsamic vinegar (or lemon juice)
1 serving Jilz’ crackers, Simple Mills sprouted crackers, Simple Mills almond flour crackers, or Flackers

Directions:

1. Drain water from tuna and flake into a bowl. Add mustard, mayonnaise, lemon, dill and capers with their brine, mashing with a fork to combine. 

2. Season with salt and pepper and red pepper flakes, if using. Taste, adding additional salt and/or lemon juice as desired.

3. Fold in carrots and celery, if using, and mix well.

4. Serve on a bed of arugula along with crackers to scoop, if using.