Easy, Low-Fat Tuna Salad

The secret to this delicious low-fat tuna salad is the fat-free Italian dressing, which is used instead of oil. If you wish to make it in large quantities, be aware that it won’t “stay” in the fridge for more than a day or two once the dressing is added. (You can leave it out and add it to each portion as you eat it, a tablespoon or two at a time.) You can also get creative and add red pepper or pimento to the mix. Think color!

1 can tuna fish, packed in water
A few tablespoons diced carrot, very fine
A few tablespoons diced celery, very fine
Some dill
¼ cup fat-free Italian salad dressing

1. Drain the tuna fish and put in a medium-sized bowl.
2. Add the other ingredients and mix well.
3. Chill or serve at room temperature.