Tuna and Cucumber Salad

INGREDIENTS

• 2 teaspoons poppy seeds
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons extra virgin olive oil
• 2 cucumbers, halved lengthwise and cut into ¼ inch half-moons (6 cups)
• 3 celery stalks, cut into ¼ inch pieces
• 2 jars Tonnino Tuna in spring water, drained and flaked
• Coarsely ground salt and pepper

PREPARATION

Assemble: Open the jars and empty the contents into a large bowl. Gently shred the Tonnino Tuna. Add all the remaining ingredients and mix carefully to avoid breaking up the tuna too much.
Serve immediately in a sandwich or on a bed of chopped lettuce as a salad. May be refrigerated for up to two days.