Ingredients
- 185 ml Garlic ‘Mayo’
- 425 g BPA-free tinned tuna, drained
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 tablespoons minced red onion
- 2 tablespoons minced fresh dill
- ½ lemon, juiced (about 1 tablespoon)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- Romaine lettuce, shredded or torn, for serving
How to Make It
- Soften the mayo in a warm water bath until it is a liquid.
- Combine the tuna, carrot, celery, red onion, dill, mayo, lemon juice, vinegar and salt in a bowl and mix to combine.
- Serve on a bed of lettuce or in lettuce cups (whole lettuce leaves).
