Veggie Tuna Salad

I usually make my tuna salad a different way, and the next time I make it, I will definitely post my recipe for it.  The reason I had to make it differently, is because my boyfriend does not like onion, and constantly tells me that I overuse onions!  Making two different tuna salads seemed like a ridiculous notion to me, so I just made this onion-free tuna salad instead!  To give it the desired crunchiness, I added finely chopped carrot, another tricky way of sneaking in more veggies!  You could also substitute the carrot and add red or green peppers, onion, or any other crunchy veggie.  I made this for this week's lunches, so I made a large portion, you can certainly reduce the amount to suit your needs.

Yields 6 servings

Ingredients:

• 4 cans (5 ounces each) of solid white tuna in water, drained and flaked
• 1 cup of Mayonnaise with Extra Virgin Olive Oil
• 1 TBS of finely chopped fresh dill (I highly recommend going fresh, if you have extra, put in a plastic sandwich bag and freeze.  Add to sauces and recipes while still frozen, using kitchen shears.  DO NOT use previously frozen dill as a garnish!)
• 1/2 cup of finely chopped celery
• 1/2 cup of finely chopped carrot (I bought a container of celery and carrot sticks, as to not have unnecessary waste)
• 2 tsp lime juice 
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Directions:

Mix all ingredients together in a large bowl.  Spoon out onto desired bread (our choices were whole wheat pitas and white bread).  Garnish with lettuce of tomatoes if desired.  Enjoy!