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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âHere is my favorite lunch recipe,â writes Rebecca Schweizer from Chesapeake, Virginia. âI love the taste of it with kosher dill pickle slices on the side.â Ingredients:
1/4 cup mayonnaise |
1 tablespoon sour cream |
2 to 4 teaspoons minced fresh parsley |
1 to 1-1/2 teaspoons dill weed |
1/8 teaspoon garlic salt |
1/8 teaspoon ground thyme |
1/8 teaspoon pepper |
dash cayenne pepper |
1 can (6 ounces) light water-packed tuna, drained and flaked |
2 tablespoons chopped red onion |
2 cups fresh baby spinach |
5 slices tomato, halved |
Directions:
1. In a small bowl, whisk the first eight ingredients. Stir in tuna and onion. Serve over spinach. Garnish with tomato slices. Yield: 2 servings.
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