Dr. Bill's Tuna Salad

This tuna salad truly meets our definition of a nutrient-dense food. It packs a lot of nutrition in a small volume with a taste every family member will enjoy.

8 ounces of tuna fillet, fresh or fresh frozen

2 chopped, hard-boiled eggs

1/4 cup diced dill pickle

1/3-1/2 cup canola oil-based mayonnaise

1 tablespoon Dijon mustard

1/4 cup sunflower seeds

1 tablespoon lemon juice

1 teaspoon minced garlic or onion

1/2 teaspoon ground pepper

1/2 teaspoon dried dill weed

1 tablespoon olive oil

1-2 tablespoons fresh, red chili peppers (use bell peppers if serving to small children)

1/4 cup chopped tomato

whole wheat pita pocket bread or tortilla

1/2 cup sprouts, broccoli or alfalfa

Grill, bake, or poach tuna fillet. Chop into small pieces, or flake with a fork, and mix in a bowl with other ingredients. Vary amounts of chili pepper and onion or garlic according to the spiciness you desire.

, or poach tuna fillet. Chop into small pieces, or flake with a fork, and mix in a bowl with other ingredients. Vary amounts of chili pepper and onion or garlic according to the spiciness you desire. Chill the salad and serve burrito-style on warmed whole wheat tortillas, or in a pita pocket. Garnish with sprouts. For added nutrition and taste, spread a layer of hummus on the bread. Serves 2-3.