Vinaigrette Tuna Salad

2 cans tuna*
1 T. sunflower seeds
1 t. red wine vinegar**
1 T. extra virgin olive oil**

Seasonings:

sea salt and pepper

garlic powder
onion powder
chopped garlic
oregano

Garnish:

Cilantro

Mix all ingredients in bowl. Serve chilled. This goes excellent on top of Black Bean Hummus.

* Be sure not to overdo it on tuna if you're on a low carb diet; most canned tuna is high in salt and mercury. Look for low mercury varieties or choose chunk light tuna rather than solid white albacore if you can (my mom hates the chunk light). The solid white albacore tuna is from older fish which offer better quality meat, but have significantly higher levels of mercury. Try to limit your tuna consumption to 1 can per 50 lbs body weight per ~ week. There are no "rules," just don't eat 8 cans a week :)

**I use a red wine and olive oil vinaigrette instead of mayonnaise since conventional mayonnaise is made with soybean and/or canola oils, both of which we avoid. You can make your own healthy mayonnaise with extra virgin olive oil in the Vitamix or blender - look for our homemade mayonnaise soon.