I decided today to make a different spin on tuna salad for lunch.

Recipe:
2 cans tuna in water (drained)
2 celery stems (chopped finely, but not too fine)
4 tblsp olive oil
4 tblsp lemon juice
Olive mayo (to desired creaminess – I use 2-3 tblsp)
2 tblsp chopped chives (green onions – bottoms only)(note: I use my kitchen scissors for speed and precision)
2 hard boiled eggs (chopped)
Sea salt (to taste)
Fresh coarse black pepper (to taste)
2 flour tortillas per person toasted (in a skillet, and cut in 1/2)

Very moist and light tasting. The lemon juice gives it a nice kick.

It was yummy and healthy 😎