• Let tuna drain in a colander while you prepare the rest of the ingredients
• Using a large bowl, whisk together dijon mustard, lemon juice and olive oil
• Thinly slice and dice celery, shallot, red pepper, and apple (I use a mandolin and then chop) and add to bowl
• Add herbs, capers, salt and pepper
• Lastly, add tuna and toss to combine.

Collard Wraps

• 1 bushel of collard greens
• 1 large pot of boiling water
• Carefully remove spine of greens using a sharp knife
• Plunge into boil water for 30 seconds
• Remove and lay between paper towels to dry
• Place tuna salad on lower half of green and roll like a burrito
• Carefully slice along the spine