• 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.