This is a refreshing and light lunch or dinner when served with crusty bread. When served without, it’s even keto compliant.

gluten-free, pescatarian

Dilled Spicy Tuna Salad

1 can chili tuna, drained

3 small stalks celery, diced

1/2 small red onion, diced

1.5 small Persian cucumbers, diced

Juice 1/2 lemon

2-3 Tbsp fresh dill minced

Just enough Kewpie may to bind together

Togarishi seasoning to taste

Flake Salt

Fresh cracked black pepper

Crusty bread (I had a nice lemon thyme rye)

Combine all ingredients but the bread and mix to incorporate. Serve with the bread – or without. It’s great either way.

Serves 2 for lunch