Spa Tuna Salad

Tuna salad is one of my favorite things to prepare for lunch. However, my fiance hates mayonaisse and I would prefer not to eat it either. This recipe is mayo free, lighter, healthier but just as delicious. Served here over mache lettuce with blanched almond slices, avocado, a very simple dressing and some homemade pita crisps (recipes below.) The perfect Saturday lunch!

Ingredients:
2 cans albacore tuna in olive oil (or water)
1/2 red onion, finely chopped
2 celery stalks, chopped
1 1/2 cups red grapes, quartered
2 scallions, thinly chopped
2 tablespoons dijon mustard
2 tablespoons olive oil
salt
pepper

Mache (http://www.specialtyproduce.com/produce/Mache_518.php)
1/2 cup blanched almond slices
1 shallot, chopped finely
1 tablespoon olive oil
2 tablespoons red wine vinegar

1 large avocado, diced

Pita bread
1 tablespoon olive oil
salt
pepper

Spa Tuna Method:

Step one: Drain tuna fish and place in medium mixing bowl. Chop well.

Step two: Add olive oil, mustard, salt and pepper and mix well.

Step three: Add red onion, red grapes, celery and scallions. Mix well.

Serve over salad with avocado.

Pita Crisps Method:

Step one: Preheat oven to 400 degrees.

Step two: Cut pita in half and brush each side with olive oil and season with salt and pepper. (Cut in half again to serve as seen above.)

Step two: Place in oven for 8-10 minutes or until crispy and golden brown.

Salad dressing:

Step one: In a small bowl add the olive oil, red wine vinegar and shallot and whisk well.