Tuna and Spinach Salad


• 5-ounce can of wild tuna, packed in water

• ½ cup peeled and diced cucumber

• ½ cup diced carrot

• ¼ cup red onion, chopped

• Juice from ½ lemon

• 2 cups spinach


1.) Drain the tuna well and put in a small mixing bowl. Add the

cucumber, carrot, and red onion and mix well.

2.) Juice the lemon into the mixture and stir well. Serve over spinach

* If preferred, use balsamic vinegar or apple cider vinegar to taste

instead of lemon, and a pinch of olive oil.

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