2170g cans flaked white tuna, drained (I like to use Skipjack in water)
2stalks of celerysliced
2medium carrotspeeled and finely chopped
¼red onionfinely chopped
2dill picklesfinely chopped
1green onionfinely sliced
1cupred grapeshalved
2 to 3leavesof kalede-stemmed and chopped
Juice of 1/2 lemon
2 to 4tablespoonsmayonnaisevegan or regular
½tablespoongrainy dijon mustard
¼teaspoonpaprika
Pinchof sea salt and pepper
Instructions
In a large bowl, combine the tuna, celery, carrots, red onions, dill pickles, green onions, grapes, kale, lemon juice, mayo, mustard, paprika, salt and pepper.
Toss until well combined and evenly coated.
Serve as a dip style with crackers, as a sandwich, or lettuce wrap.
Store any leftovers in an airtight container in the fridge for up to 3 days.