Herbed Tuna Salad

This is the classic Raspberry's Tuna, which I added the herbs to. I think the orignal recipe comes from Moosewood, or Deaf Smith, I no longer remember. This is updated (2007) to reflect the opinion of the kindly reviewer, hopefully someone else will feel inclined to give it a shot.

• Ready In: 20 mins
• Serves: 24
• Yields: 3 Quarts

Ingredients

• 1 (66 ounce) can  unsalted red tuna in water
• 2  cups  shredded carrots
• 3⁄4 cup  chopped celery
• 1⁄2 cup  sweet pickle relish
• 1⁄2 cup  raw  pumpkin seeds
• 1  cup  reduced-fat mayonnaise or 1  cup vegan mayonnaise
• 2  tablespoons dried basil
• 1  tablespoon dried dill
• 1  tablespoon paprika

Directions

1. Drain and flake the tuna into a large bowl.
2. Add the shredded carrots, chopped celery, sweet relish and seeds.
3. Mix the mayo/vegenaise with the dried herbs and paprika.
4. Mix the dressing into the tuna very well.
5. Serve on sprouted grain bread, or on lettuce bed.