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Ingredients
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2 cans of light tuna, drained |
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1/4 cup celery, finely diced |
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3 Tbspns chopped walnuts |
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3 Tbspns fresh parsley, chopped |
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1/4 cup onion, finely minced |
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sea salt and freshly ground black pepper to taste |
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1 medium head romaine lettuce, chopped |
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1 small tomato, seeded and excess pulp removed and chopped |
Dressing:
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1 medium clove garlic, pressed |
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1 Tbspn prepared Dijon mustard |
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1 Tspn honey |
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1/2 Tspn sea salt |
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1/2 Tspn cracked black pepper |
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4 Tbspns fresh lemon juice |
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4 oz silken tofu |
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1/2 Tspn fresh basil |
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2 Tbspns extra virgin olive oil |
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*a little water to thin if necessary |
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Instructions
Mix tuna, celery, walnuts, parsley, onion, salt and pepper. Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well. Mix desired amount of dressing with tuna mixture. Serve on a bed of chopped romaine lettuce with chopped tomato. Makes 4 servings. |
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