Harvest Tuna Salad

Sometimes you need an easy breezy lunch and you want to act like its more than just another sandwich. This recipe from Well Fed Weeknights, by Melissa Joulwan; it awesome! We loved it! My husband ate it on bread, and I used all of the side fixing’s instead of bread. And he wanted the leftovers for lunch, I would say that was a win-win!

Ingredients:
2 cans tuna packed in water
¼ cup dried cranberries or cherries
¼ cup chopped pecans
2 thinly sliced stalks of celery
4 scallions, thinly sliced
1 teaspon (or a little more) Dijon Mustard
2-3 tablespoons of Mayo

Directions:
Mix all together in one bowl and serve how you like it. Bread, wrap, crackers, or veggies go well with this easy lunch dish.

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