3 cans wild caught tuna in water
1/2 cucumber (seeds removed) or English cucumber, diced with skin on; or celery
1/2 pint baby tomatoes, halved
Juice of 1/2 lemon (optional)
4 TB olive oil + 2 Tb dijon mustard + generous amount of sea salt & pepper
Drain tuna and add to a large bowl or tupperware. Add cucumber and tomato pieces and sprinkle generously with sea salt and pepper. Add lemon juice, olive oil and a generous amount of dijon mustard. Mash with a fork until everything is combined.
Serve alone, over greens, wrapped in a collard green “wrap”, or on a simple brown rice cake. Keeps great in the fridge for 5-6 days.