California Tuna Salad

  • 1 large tin tuna in oil, about 10 oz
  • 1/3 cup celery, small dice
  • ¼ cup red onion, small dice
  • 2 TB minced cilantro
  • 1-2 TB lemon juice, to taste
  • Salt and pepper,  to taste
  • ½ tsp each: dried basil, thyme, oregano
  • 3 scallions, minced
  • Olive oil, as needed


Drain tuna, reserving oil. Place in a bowl with remaining ingredients. Add the reserved oil and more olive oil as needed for desired consistency. Feel free to add more or less of the vegetables to your preference.