Tuna and Veggie Salad

I found this recipe at One Heart; One Mission, and, as usual, changed it a bit to fit our needs. It's an easy and tasty lunch.

Tuna and Veggie Salad

2 cans chunk light or chunk white tuna
1 zucchini
1 summer squash
2 tomatoes
2 carrots, grated
1/2 a yellow, red, or orange pepper
1/4 cup lemon juice
dried or fresh basil (mince if using fresh)
coconut oil or bacon drippings for sauteing

Dice veggies, heat fat in pan. Toss veggies in, except for the tomatoes, and saute until tender. Drain tuna and mix in with the veggies. Add tomato, cook just until heated through, then add lemon juice, stir to coat. Mix in basil. Salt and pepper if desired. Serve over salad or in a lettuce wrap.

You could substitute diced chicken or beef for the tuna, if you prefer.