Tuna and Olive Salad
Recipe By: American Heart Association
1/4 cup light mayonnaise
2 tablespoons lemon juice
2 (6 oz) cans light tuna, packed in water, drained
1/2 cup bottled roasted red peppers, drained and chopped
10 Kalamata olives, pitted and cut into strips
1 large chopped celery rib
2 tablespoons finely chopped red onion
Whisk together mayonnaise and lemon juice in a large bowl. Add remaining
ingredients and stir together gently. Season with pepper to taste.
Serve on bed of lettuce, whole wheat bread, or whole wheat pita.
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