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Modern Tuna Salad in Romaine "cups"
Makes 1 serving

Ingredients

• 1 5-oz can tuna in water, drained
• 1 tablespoon olive oil
• 1 teaspoon dijon mustard (no sugar added)
• 1-2 hard boiled egg 
• finely chopped 1/2 stalk celery, minced
• red onion finely chopped (to taste) 
• Salt and freshly ground pepper to taste
• 4 large romaine leaves
• 1 teaspoon chopped parsley (optional)

Procedure
Combine first six ingredients in a small mixing bowl and mix with a fork until combined. Fill 4-6 large romaine leaves with tuna salad and sprinkle with parsley.

Tip: Make the tuna salad in advance and store it in a sealed container. Pack romaine leaves separately in a ziploc bag. Refrigerate, then at lunch spoon the tuna salad onto the romaine leaves and you're all set!

*Recipe adapted from: christinebyrne/clean-eating-challenge-day