The entire recipe can be used for lunch, or half of the recipe can be used

as a snack.

5‑ounce can solid white tuna packed in water

1/4 cup chopped red onion

1/4 cup diced celery

1/4 cup diced cucumber

1/4 cup diced grapefruit sections

1 tablespoon hummus

Pinch of sea salt

Pinch of ground black pepper

Fresh endive leaves

Drain the tuna and place in a small mixing bowl. Stir in the onion, celery,

cucumber, and grapefruit. Add the hummus and stir until well combined.

Top with salt and pepper to taste.

Scoop the tuna salad onto fresh endive leaves and serve.