Sheryl'S Tuna Salad - cooking recipe

Ingredients

2 (3 3/4 ounce) cans organic wild albacore tuna, dolphin-safe
1/3 cup finely diced tart apple, such as Granny Smith
1/4 cup finely diced celery
2 tablespoons vegan mayonnaise
1 1/2 teaspoons finely chopped flat leaf parsley
1/3 teaspoon fresh lemon juice
salt & freshly ground black pepper

Preparation

In a glass or plastic bowl, mix with a fork the tuna, apple, celery, Vegenaise, parsley and lemon juice. Avoid over stirring, you don't want it mushy. Season to taste with salt and pepper.
Serve right away - with salad greens and other veggies, if desired-or cover and refrigerate for up to 48 hours.