Well, I FINALLY went grocery shopping, it’d been almost a month!  With lots of wonderful family visits in Denver, and camping trips…we’ve just opted to use up our resources in the fridge and pantry in creative ways.  But now that I filled up the fridge with great fresh foods and produce, I tend to immediately want to pull it out and chop it all up.

So thats what I did, and guys… it all goes really well with tuna!  Hence, the salad that resulted yesterday.
This is not your normal Tuna Salad – it has no mayo (sorry mayo fans!).  It’s not like I’m a mayo-hater.  I just opted for a more fresh approach, this time ’round.

Steps:

• Start with a big bowl:)
• Tuna cans (4? 5?)
• chopped yellow bell pepper
• chopped scallions
• chopped black olives
• chopped fresh dill pickles (dill relish)
• chopped carrots (optional – but I love them carrots)
• a dash of white vinegar
• dash of chicken broth (optional)
• small squeeze of yellow mustard
• garlic powder or minced garlic (depends on your garlic-y preferences) 
• salt :: pepper

So there you have it!

Andy likes this on toast..YUM.  I like to eat it right out of the bowl. Or you could do it like a lettuce wrap. So light, but filling. It’s basically a full meal!

from my Tiny Kitchen,
glorieanna