12 oz canned albacore tuna, thoroughly drained
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup wilted fresh or defrosted and drained frozen spinach
1/8 cup flat leaf parsley, chopped
2 tablespoons capers
2-5 tablespoons mayonnaise (to taste)
2 tablespoons Dijon mustard
2 teaspoons lime juice
1/2 teaspoon celery seed
Mix all of the ingredients together in a large bowl with a large, flat spoon. Serve at room temperature. Refrigerate any leftovers in a air tight container.
I also think this a good time for my yearly reminder that the whole mayo going bad in the hot weather and poisoning you thing is a myth. That is only true if you are using your own homemade mayonnaise. Most commercially prepared mayonnaise is fairly acidic which might actually inhibit the growth of bacteria. Get the facts here. The real culprit is cross contamination from your hands or utensils or the mishandling ingredients.