• 2 cans of light tuna, drained
• 1/4 cup celery, finely diced
• 3 Tbspns chopped walnuts
• 3 Tbspns fresh parsley, chopped
• 1/4 cup onion, finely minced
• sea salt and freshly ground black pepper to taste
• 1 medium head romaine lettuce, chopped
• 1 small tomato, seeded and excess pulp removed and chopped

Dressing:

• 1 medium clove garlic, pressed
• 1 Tbspn prepared Dijon mustard
• 1 Tspn honey
• 1/2 Tspn sea salt
• 1/2 Tspn cracked black pepper
• 4 Tbspns fresh lemon juice
• 4 oz silken tofu
• 1/2 Tspn fresh basil
• 2 Tbspns extra virgin olive oil
• *a little water to thin if necessary

Mix tuna, celery, walnuts, parsley, onion, salt and pepper. Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well. Mix desired amount of dressing with tuna mixture. Serve on a bed of chopped romaine lettuce with chopped tomato. Makes 4 servings.