Tuna Salad

  • 1 can water-packed light tuna, drained, about 6 ounces
  • 2 Tbsp. diced red bell peppers
  • 2 Tbsp. diced yellow bell peppers
  • 2 Tbsp. sweet pickle relish
  • 2 Tbsp. diced celery
  • 2 Tbsp. canola oil mayonnaise
  • ½ tsp Dijon mustard
  • Pinch of sea salt
  • Pinch of freshly ground pepper

Mix all ingredients together.  It makes two servings.  Serve in a whole-wheat or sprouted-grain wrap with arugula on top.  You can also serve over an arugula and spinach salad.   

Taken from the Canyon Ranch Kitchen