* 4 cans Tuna pack in water
* 3 celery stocks, leafs included
* 1/3 cup chopped white onion
* 1 carrot peeled with peeler
* 2 whole eggs
* Cooked, drained, Spinach (yield 2/3 cup)
* 2 Garlic cloves
* 1 lemon juiced
* 1 lemon zested
* Chopped parsley
* 2 tsp Paprika
* 3 Tbsp Dijon Mustard
* ½ C Sour Cream
* 3 Tbsp Cream Cheese
* 3 Tbsp Mayonnaise
* 1/3 C Ricotta cheese
* 2 Tbsp Artichoke Topping (Pickled)
* Sea Salt (To taste)
* Fresh Cracked Pepper (To taste)
Heat Sautee pan or any pan suitable for sauteing your vegetables. Heat pan to medium high heat. Add 2 Tbsp olive oil, Add celery first, Stirring constantly. Then once starting to become translucent, Add Onion and sprinkle with salt to draw out moisture. Then once onions are soften but still crisp, Add minced garlic and continue to cook.
Add Carrot. Cook for 45 seconds and remove from heat. Let mixture cool down fully.
You can either be careful and drain the tuna so it stays together in clumps, or just strain the heck out of it like I did.
Mix; Sour cream, Cream Cheese, Mayonnaise, Ricotta cheese
Mix until smooth consistency, Add Salt and Pepper to taste.
Mix all ingredients together until well incorporated,
(If you would like something more like a casserole, Add vegetables to bottom of pan, then add tuna over vegetables, then finally add cream mixture on top of all that)
Place mixture into a casserole style dish.