"This is my favorite lunch recipe. I love the taste of it with kosher dill pickle slices on the side. —Rebecca Schweizer, Chesapeake, Virginia...."
INGREDIENTS
•
1/4 cup mayonnaise
•
1 tablespoon sour cream
•
2 to 4 teaspoons minced fresh parsley
•
1 to 1-1/2 teaspoons dill weed
•
1/8 teaspoon garlic salt
•
1/8 teaspoon ground thyme
•
1/8 teaspoon pepper
•
Dash cayenne pepper
•
1 can (6 ounces) light water-packed tuna, drained and flaked
•
2 tablespoons chopped red onion
•
2 cups fresh baby spinach
•
5 slices tomato, halved