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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 tablespoon canola oil

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