Tuna Salad

Tuna Salad Lettuce Wraps with Capers and Tomatoes(Makes about 4 servings or 8 individual wraps; recipe adapted from The Ultimate Low-Carb Cookbook by Mary B. Johnson.

Ingredients:
10-12 oz. canned tuna
1/4 cup mayo
1 tsp. Dijon mustard
1 T lemon juice
1/4 tsp. celery seed
1/2 cup finely chopped celery
1 T capers, chopped
2 green onions, thinly sliced

Instructions

Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna.)  While tuna drains stir together the mayo, Dijon, lemon juice and celery seed

Chop the celery and capers and thinly slice the green onions.

When the tuna has drained, put it in a bowl (with a snap-tight lid if you won't be eating it all at once.)  Stir in the dressing until it's well-distributed in the tuna, then mix in the celery, capers, and green onions.

This kept well in the fridge for several days.

BLT Pasta Salad

Ingredients

1 (7 ounce) package rotini pasta or other pastas, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
1/4 cup lemon juice concentrate
2 teaspoons sugar
1 large tomato, seeded and chopped
1/4 cup green onion, sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce, thinly sliced

Directions

Combine mayo, lemon juice, sugar and bouillon for the dressing.
Combine all remaining ingredients -- I recommend waiting until you are ready to serve before mixing in the lettuce.