Rainbow Chopped Tuna Salad
170g cans flaked white tuna, drained (I like to use Skipjack in water)
stalks of celery
peeled and finely chopped
2 to 3
de-stemmed and chopped
Juice of 1/2 lemon
2 to 4
vegan or regular
grainy dijon mustard
of sea salt and pepper
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.