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.

Grilled Salmon with Cucumber Yogurt Salad

Prep Time: 8 minutes
Cook Time: 10 minutes
Chill: 15 minutes
Yield: Serves 4

Ingredients
2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices
1 cup plain yogurt
1/2 small clove garlic, minced
1 teaspoon dried dill, or 1 Tbsp. chopped fresh dill
1 1/2 pounds salmon fillet, cut into 4 pieces
1 tablespoon olive oil
Salt and pepper

Preparation
1. In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.

2. Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.

3. Season cucumber salad with salt and pepper and serve alongside salmon.