2 teaspoons poppy seeds

3 tablespoons rice vinegar

1 tablespoon sugar

2 tablespoons extra-virgin olive oil

2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)

3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved

2 cans (5 ounces each) solid white tuna in water, drained and flaked

Coarse salt and ground pepper


In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

From Martha Stewart