Summer Tuna Salad

Ah, Summer.  Now as we're at the end of June, it's the perfect time for something cool and refreshing.  I've always liked Tuna Salad, but despite the fact that it's made with fish, it's not exactly the most healthy of the salads.  I imagine the tunas swimming around in the ocean, never having a clue that in their last incarnation, they would be swimming around in mayo.  So, today, we have a version that's a bit healthier, developed right in the Buterbaugh kitchen.

I may also add, that after a few rather complex recipes, this is the simplest recipe I've posted yet.

Ingredients:

1 can of Tuna
(I know, I know, no cans - Well, do you want to try to make flaky Tuna from scratch?)

1 Hass Avocado - Chopped into medium-sized chunks.

1/2 c. Chopped Celery

Just in case you didn't know what chopped celery looks like.

1 Roma Tomato - Diced

3/4 c. Plain, lowfat or nonfat Yogurt

1/4 t. Garlic Powder

1/4 t. Ground Black Pepper

Salt - To taste.

Directions:



1.  Not much to it.  Drain the can of tuna.  Mix all the ingredients together in a bowl.

2.  Chill and serve.  You can eat it on a sandwich, on a lettuce leaf as a salad, or however you want.
It's Tuna Salad, for gosh sakes!