Low-Fat Tuna Salad with Egg-less Mayo (or for those of you who’d prefer a vegan dish, Tempeh Salad)

2 to 3 cans Albacore tuna (water packed and drained) -- OR -- 3 packages tempeh, sliced and simmered in the above broth

1/2 cup chopped onion (yellow or red)

1/2 cup chopped red bell pepper, diced small

1/2 cup chopped celery, diced small (optional) 

1/2 cup diced organic apple (golden delicious, gala, etc.) peeled and diced small

1/4 teaspoon sea salt

pinch cayenne pepper

Egg-less Mayo or optional Vegenaise

1/3 to 1/2 cup egg-less mayo

1 teaspoon stone ground mustard

1 tsp lemon juice

1/2 tsp sea salt

Pinch tsp of cayenne pepper

In a small bowl whisk all ingredients together and taste for salt and pepper.

Open cans of tuna and place in colander or strainer to completely drain -- OR -- drain tempeh in a strainer

Once tuna (or tempeh) has been drained, place in medium size bowl, "mash" gently with a fork, and mix in chopped veggies with seasonings

Stir in egg-less mayo to tuna (or tempeh) and vegetables, then let chill and serve (on toasted whole grain bread or brown rice crackers).

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.