Ingredients
2 cans of Tuna Fillet,
packed in water
1 garlic clove, chopped
1 tablespoon sugar
1 1/2 tablespoon dill weed
1 1/2 teaspoon crushed red pepper
1/4-1/2 cup mustard
1/4 balsamic vinegar
1 rib celery, chopped
2-3 teaspoons olive oil
Salt and pepper to taste
Preparation
Place everything in a medium sized bowl and stir it up just until well mixed. You’ll want to keep the tuna still chunky. Add more of anything to suit your own tastes. Measurements are approximate. I like to serve this in toasted mini wheat pitas or on top of whole wheat pasta.
