Tuna Salad

Course Lunch
Servings 2
Calories 535 kcal

Ingredients
  

  • 10 ounces canned tuna, drained (2 5 ounce cans)
  • 3 tablespoons light mayo recommend blue plate yogurt mayo
  • 2 teaspoons spicy brown mustard
  • 1/3 cup diced celery this should be ~1 medium celery stalk
  • 1/4 cup diced dill pickles about 20 pickle slices
  • 2 tablespoons sliced almonds
  • 1 stalk green onion sliced (both white and green parts)
  • 1 tablespoon lemon juice
  • 2 each 10 inch flour tortilla

Instructions
 

  • Mix the ingredients together in a bowl. Season with salt and pepper to taste.
  • divide the tuna salad between 2 tortillas, wrap up. 
  • This can be stored airtight in the refrigerator for up to 3 days

Notes

  • If eating on a sandwich (2 slices of nature’s own butterbread), then each serving: 455 cal and 28gm carb
  • If eating on a 10 inch flour tortilla, then 535 calories and 38gm carb per serving.
  • If eating on a bibb letture wrap, then 335 cal and 4gm carb per serving
Keyword makes leftovers, seafood