Instructions
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Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.
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Add carrot, cucumber, peas and salad dressing. Mix well.
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Serve immediately or make ahead, cover and refrigerate until ready to serve.
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Refrigerate leftovers within 2 hours.
Notes: Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.