Hey, Grandpa, What's for Supper? Part Deux

OK, boys and girls, it's suppertime again and tonight we have a lovely tuna-basil salad on a bed of lettuce, garnished with Feta, artichoke hearts, dried cranberries and grape tomatoes. It's surrounded with fresh cantaloupe.

TUNA SALAD
2-7 oz packages of tuna
2 large tbsp sweet relish
1/2 tsp celery seed
2 tsp dried onions (or 1/4 fresh onion crushed)
1/4-1/2 cup plain yogurt
1/4 cup chopped parsley
1/4 cup chopped basil
2 tsp lemon juice

PRESENTATION
Mix it thoroughly and lay it on a bed of lettuce that has been wet down with a blend of lemon juice, oilve oil and very light sea salt.

Sprinkle on tomatoes, cranberries, quartered canned artichokes, sliced Feta (or, my preference, Bulgarian sheep's milk cheese that you find at Mediterranean or East European grocery stores). Surround it with sliced canteloupe.

DIGESTION
Eat. Slowly. Chew 100 times. Don't play with your food ...