- 1 (9 oz.) can chunk-light tuna, packed in water
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- For assembling:
For assembling:
- 4-5 medium leaves lettuce (Iceberg, Romaine, Bibb, etc.)
- 1/2 avocado, pitted and cut into slices
- 4 medium tomatoes, sliced
In a medium bowl, combine all ingredients for tuna salad. Mix with a fork. Refrigerate until ready to use, or up to 4 days. To assemble, spoon tuna mixture into lettuce leaves. Top with avocado and tomato slices.
