Yellowfin Tuna Summer Salad

• 1 (5 1/2 ounce) can yellowfin tuna fillets, drained and separated
• 1/2 cup celery, chopped
• 1/2 cup walnuts, chopped
• 1/3 cup red onion, chopped
• 1/2 cup apple, e.g. such as Red Delicious, chopped
• 1/3 cup red bell pepper, chopped (reserve 2 tablespoons for garnish)
• 1/3 cup reduced-calorie mayonnaise
• 3 cups lettuce leaves
• 3 cups baby spinach leaves
• 3 hard-boiled eggs, sliced
• 6 cherry tomatoes, sliced
• fresh ground pepper
• Optional
• extra virgin olive oil, and
• balsamic vinegar, to taste

1. Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
2. Stir in mayonnaise until ingredients are completed coated.
3. Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
4. Place scoops of tuna mixture in center of lettuce/spinach leaves.
5. Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
6. Serve with crackers or toasted bread rounds.
7. Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.

yellowfin tuna, celery, walnuts, red onion, apple, red bell pepper, mayonnaise, lettuce leaves, baby spinach, eggs, tomatoes, fresh ground pepper, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/yellowfin-tuna-summer-salad-366142 (may not work)