5‑ounce can tuna, packed in water

3 small Persian cucumbers, chopped

1/2 cup basil, cut in chiffonade

2 tablespoons minced red onion

2 tablespoons lemon juice

1 tablespoon prepared mustard

Pinch of sea salt

Pinch of black pepper

2 cups chopped fresh spinach, cabbage, or kale

4–8 tablespoons Phase 2 Salad Dressing (page 205)

Drain the tuna well and put in a small mixing bowl. Stir in the cucumbers,

basil, onion, lemon juice, and mustard. Add salt and pepper to taste. Serve

the tuna salad over a bed of spinach, cabbage, or kale. Drizzle with dressing.