Net carbohydrates (without bread) 3 g.
Note: Years ago, one of my clients asked me to create a sandwich menu that would distinguish their restaurant from all of the others in New York. It was the most fun assignment I ever had. This very easy riff on tuna salad was one of the most popular. The original recipe called for tarragon. Now I use dill as my herb of choice.
1- 5 ounce can of tuna (packed in water and drained)
1-stalk of celery (chopped very fine)
2- Tbsp. mayonnaise (I like Hellman’s or Kraft with olive oil)
½ tsp. Dijon mustard
1- tsp. lemon juice
1 -tsp. fresh tarragon or dill (chopped)
1 -tsp. parsley, (chopped)
¼- tsp. chopped shallot or scallion (optional)
Dash of black pepper
HOW TO PREPARE THE RECIPE:
Combine the mayonnaise, mustard, lemon juice, herbs, shallot or scallion. Mix until well incorporated. Add the chopped celery and tuna. Stir to combine. Allow to chill for at least half an hour.
Use as part of a salad, a sandwich on low carbohydrate bread or with melted cheese on a pita.