1 12ouncecan tunadrained (I prefer solid white albacore)
1/4cupchopped celery
2tablespoonschopped dill pickle
2tablespoonsthinly slice green onionsgreen parts only
1/4cuplight mayoI prefer Hellmann's
1 1/2teaspoondill mustardor use a mild mustard and add some fresh or dried dill, to taste
1tablespoonmilk
2teaspoonsfresh lemon juice
salt & pepperto taste
3Tomatoes
Mixed Greensoptional
Vinaigretteoptional - see note below
Additional thinly slice green onion for garnishoptional
Instructions
Toss tuna, celery, pickle and green onion in a medium bowl.
Whisk mayo, mustard, milk and lemon juice to create dressing.
Fold dressing into tuna/veggie mixture, mixing until thoroughly combined.
Season to taste with salt and pepper.
Toss mixed greens lightly with vinaigrette, if desired, and line serving plate with greens. I used a combination of equal parts lemon olive oil and dill balsamic vinegar with a 1/2 teaspoon Dijon. Another good option is the citrus vinaigrette recipe provided with the Orange, Bacon and Pecan salad. You can also use whatever you have on hand for dressing, or skip the greens, if you prefer.
Wash and dry tomatoes. Cut into tomato to create wedges but not cutting all the way through. The wedges should still be connected at the base of the tomato. Place tomato on greens, if using, or on plate.
Scoop 1/3 of the salad into each tomato and top with additional green onions, if desired.