• Cooking Time: No cooking needed
• Servings: One
• Preparation Time: 15 minutes
• 1 can solid white tuna, packed in water, drained (I happen to like Bumble Bee but whatever brand you like)
• 1/4 of an organic onion chopped (or an organic shallot)
• 1 stalk of organic celery chopped
• 10 organic Kalamata pitted olives chopped
• 1 tsp. capers
• Dressing:
• (I eye-balled the amounts so these are approximate)
• 1/8 cup organic coconut vinegar or raw apple cider vinegar
• 1/8 cup extra virgin olive or avocado oil
• 1 generous tablespoon mustard (I used horseradish mustard)

1. Combine the tuna, onion, celery, olives and capers and mix well. Combine all the dressing ingredients and mix together thoroughly with a small whisk or fork until completely combined and creamy.
3. Pour over tuna and mix well. You can eat it immediately but I like to make it the day before and let all the flavors meld together in the refrigerator. Either way it's delicious.
5. You can eat it by itself, serve on a bed of lettuce or even in a gluten free or whole grain wrap or pita.
7. *You can add whatever you'd like to this - like chickpeas or any other beans you especially like or flat leaf parsley or chopped artichoke hearts. About 1/3 cup of cooked chickpea pasta makes it a tuna-mac salad. Be creative!

My friend Cindy sent me a wonderful recipe for a Mediterranean tuna salad but since my husband wouldn't eat this (he will only eat tuna with onion, celery and mayo!), I wanted to play with the original recipe and make myself a single serving. I made it for lunch and loved it so much I had it for dinner. I made the dinner serving the night before and so it sat in the refrigerator overnight and gave the dressing a chance to infuse it completely - it tasted even better!