- 1/2 can wild & sustainably caught tuna
- 2 celery stalks, thinly sliced
- 1/4 red onion
- handful of spinach
- 2 Tbsp. olive oil
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. fresh lemon juice
- 1 clove garlic, minced
- Sea salt and pepper to taste
- Put tuna, celery, onion and spinach in a bowl and mix together
- In a separate bowl, whisk olive oil, mustard, lemon juice, garlic, sea salt and pepper together.
- Drizzle salad with dressing until well coated.