1 (6 oz.) can water-packed tuna
¾ cup finely chopped honeycrisp, gala or fuji apple
1 /2 cup finely chopped green bell pepper
1 /2 cup finely chopped scallions, green and white parts
2 tablespoons fresh lemon juice
Salt to taste
Ground black pepper
1/3 cup chopped fresh dill
2 tablespoons grated lemon zest
4 butter of Boston lettuce leaves
4 slices cucumber
2 lightly packed cups watercress sprigs
In a mixing bowl, finely flake tuna with a fork. Mix in apple, green pepper, and scallions. Add lemon juice and salt and pepper to taste. Toss to combine. Mix in canola oil and refrigerate sale for up to 4 hours.
When ready to serve, mix in dill and lemon zest. Line 2 plates each with 2 lettuce leaves. Add 2 cucumber slices and mount one-half of tuna on each plate. Surround with watercress sprigs.
Taste for Life, April 2013, page 20