Instructions: I like it both as a snack/dip with whole wheat crackers or as a substitute for tuna salad in a sandwich.

If it sits around at room temperature for awhile, it tends to get a little thinner so if I take it as a sandwich for lunch at work, I pack it in a small container, keep it refrigerated and then make up the sandwich right before I eat it. [wgmm@main.citynet.net]

Combine all ingredients except tuna. Mix well. Add tuna. Mix and refrigerate for several hours for the flavors to mingle.

Serves 4 at roughly 100 calories and 2 grams fat per serving.

This can also be made with a 15 oz. can of salmon but the fat count goes up.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.