Tuna Salad with Hummus

Makes approximately 4 Servings · Adapted from Hannah Magee 

Ingredients:

• 12 oz flaked light tuna, drained
• 1 stalk celery, finely chopped
• 2 tbsp diced red onion
• 1 medium dill pickle, finely chopped
• 1/2 cup original hummus
• 1 tsp dijon mustard
• 1 tsp dill pickle juice(optional)
• 1/4 tsp sea salt, or to taste
• 1/4 tsp black pepper, or to taste

Instructions:

1. Add drained tuna, celery, red onion, and dill pickle to a medium mixing bowl. Stir to combine.
2. Add remaining ingredients and mix again until well-combined.
3. Serve on its own, with crackers, in a sandwich, or on toast.
4. Store leftovers in an airtight container in the fridge for up to 4 days.