My version of tuna salad! Spinach and arugula, slices of green and red bell pepper, red onion, tomatoes, shredded carrots, sliced cucumbers, splash of red wine vinegar and a dash of pepper. And of corse plain tuna in water.
VEGETABLE BROTH/STOCK 12 Cups Distilled Water 3 carrots sliced 2 turnips, sliced & diced 2 zucchinis, sliced 2 leeks, sliced Garlic to taste 2 celery stalks, sliced 1 small lettuce, chopped 4 bay leaves 1 orange peel, minced A few parsley sprigs, tied together Red cayenne pepper No Salt vegetable seasoning to taste Put all the ingredients in a large stock pot bring to a boil. Boil 30 minutes stirring from time to time. Reduce heat medium-low stir, cover for 2 hours.