Terrific Tuna Salad, without the Mayo (a Brynn-endorsed recipe)

Around our house, mayonnaise is more likely to expire than to find its way onto a sandwich. Really we just keep it around for the occasional hamburger. As a result, I ran into a dilemma: Brynn loves tuna on sandwiches, but hates mayo and relish. We experimented with a few alternatives, but this recipe has become our favorite tuna salad.

Ingredients:
- 1 can (or pouch) tuna in water
- 2 HEAPING tablespoons of hummus (our favorite is Sabra)
- 2 teaspoons of sundried tomato spread (for southern friends, Publix sells this in the produce section)
- 1/4 cup of feta crumbles (we like Athenos tomato and basil)

Drain your tuna. Combine ingredients. Mix. Enjoy.

No, it usually doesn't look this fancy.

My measurements are approximate. Add more or less to suit your tastes. If I was being more honest it would be "enough hummus to make the tuna stick together, enough sundried tomato spread to make the mixture a light red, and enough feta to make it delicious." I suspect that other sorts of cheese crumbles (blue for example) would work as well, but we can't get enough feta, so we stick with what works for us.

Wheat pitas (cut in half and opened up) make a perfect pouch for this tuna salad. We stuff a few fresh spinach leaves in there and call it lunch.