Ingredients:

1 can (4 ounces) solid light tuna packed in water (or oil, your preference)
1 tablespoon mayonnaise (or Greek yogurt)
¼ cup celery, finely diced
2 tablespoons red onion, finely diced
2 tablespoons olives, sliced + little of the juice, you decide how much to add
2 ounces feta cheese
Sea salt and freshly grated black pepper to taste

Instructions:

Drain tuna well. Add to a medium bowl and break up large clumps. Mix in mayonnaise, celery, onions, olives and juice. Mix until well blended. Add feta cheese and gently fold in. Season to taste with salt and pepper

Serve tuna on a bed of mixed lettuce greens or fresh spinach. Add pickles and crackers around the plate.

Terri’s Tips:

If you prefer a creamier salad add additional mayonnaise.

Note if you are using feta you will not need much additional salt, if any.

This salad also makes a great sandwich with the bread of your choice or sandwich wrap. You can even use a large leaf of lettuce to make a wrap.

Stuff a tomato or an avocado half and enjoy a healthy version.

Make it your own:

For example:

Add 1 heaping tablespoon pickle relish

Replace the feta with your favorite cheese like sharp cheddar or cream cheese

Add 1 teaspoon Dijon mustard

Garnish with fresh chopped herbs such as cilantro or parsley

Add ¼ cup chopped red bell pepper, love the color

1 hard boiled egg, chopped

You can even add about 2 cups cooked pasta of your choice