Tuna Tapenade

Ingredients:

• 1 can 6.5 oz -- waterpacked albacore
• Tuna -- drained
• 1/2 cup Dry-curd cottage cheese
• 2 tablespoons Lemon juice
• 2 tablespoons Fat-free mayo
• 2 teaspoons Olive oil
• 1 tablespoon Minced fresh parsley
• 1 teaspoon Dried tarragon
• 1 teaspoon Dijon mustard
• 3 Carrots -- cut into sticks
• 1 cup Broccoli florets
• 3 Stalks celery -- cut into
• Sticks
• 2 cups Cherry tomatoes (optional)

Preparation:

• In a food processor or blender, blend the tuna*, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth.
• Chill.
• To serve, arrange vegetables on a platter.
• Use to dip in the tuna mixture.
• As a change of pace, use this dip as a spread on toasted pita wedges. * Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.