Sheryl's Tuna Salad

Found this in Parade Magazine, from Sheryl Crow's new cookbook If It Makes You Healthy. It's delicious! Vegenaise is an egg-free vegetarian mayonnaise, I just used plain old Best Foods. Posting the original recipe here for safe keeping.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2 (3 3/4ounce) cans  organic wild albacore tuna, dolphin-safe
• 1⁄3 cup  finely diced tart apple, such as Granny Smith
• 1⁄4 cup  finely diced celery
• 2  tablespoons vegan mayonnaise
• 1 1⁄2 teaspoons  finely chopped flat leaf parsley
• 1⁄3 teaspoon fresh lemon juice
•  salt & freshly ground black pepper

Directions

1. In a glass or plastic bowl, mix with a fork the tuna, apple, celery, Vegenaise, parsley and lemon juice. Avoid over stirring, you don't want it mushy. Season to taste with salt and pepper.
2. Serve right away - with salad greens and other veggies, if desired-or cover and refrigerate for up to 48 hours.