Killer Tuna Salad

I keep washed and fresh celery in foil in the fridge to use as dipping scoops for this recipe or I use those terrific parmesan cheese wafers which satisfy the crunchy urge that seems to come over me frequently. This is a filling salad that can be inserted in a scooped-out tomato, set atop a bed of lettuce or eaten by itself.

Two large cans of Chicken of the Sea Albacore Tuna – drained

One can of Maria's quartered artichoke hearts – chopped

Five stalks of fresh celery – chopped or sliced to suit

Enough Mayo to suit your desired texture – remember Mayo is just about carb free and if you can stand the taste use low-fat Mayo

Salt & Pepper to taste

Dash of curry – less than quarter teaspoon

Teaspoon of Dill weed

Three hard boiled eggs – chopped

Finely shredded mozzarella cheese – about 1 cup

1/2 cup Macadamia nut pieces if desired

Mix all ingredients in a serving bowl that has a tight lid or a tupperware container so that you can munch on this later. If kept cold it will keep for 3-4 days without getting soggy or stale. If it has been sitting for a while stir with a fork to mix. Serving size is an ice cream scoop full containing less than 4 net carbs.

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