Tuna Salad

Name: Tuna Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 (5-ounce) cans solid, water-packed tuna, drained (look for sustainably caught); ½ cup plain Greek yogurt (nonfat or low-fat); 2 small stalks celery (¼-inch diced, about ⅓ cup); 3 tablespoons finely chopped dill pickles; 3 tablespoons finely chopped red onion; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon grainy mustard or additional Dijon; 2 tablespoons minced fresh parsley (tarragon, or dill); ¼ teaspoon kosher salt (plus additional to taste); ⅛ teaspoon ground black pepper (plus additional to taste); For serving (whole grain bread, lettuce leaves, crackers, optional)

Prep 10 min Serves 2 Source

Ingredients

2 (5-ounce) cans solid, water-packed tuna, drained (look for sustainably caught)
½ cup plain Greek yogurt (nonfat or low-fat)
2 small stalks celery (¼-inch diced, about ⅓ cup)
3 tablespoons finely chopped dill pickles
3 tablespoons finely chopped red onion
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon grainy mustard or additional Dijon
2 tablespoons minced fresh parsley (tarragon, or dill)
¼ teaspoon kosher salt (plus additional to taste)
⅛ teaspoon ground black pepper (plus additional to taste)
For serving (whole grain bread, lettuce leaves, crackers, optional)

Steps

1
Drain the tuna as thoroughly as you can. Flake it into a bowl.
2
Top with the Greek yogurt, celery, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper. With a fork, stir to combine. Taste and adjust the seasoning as desired. I usually add a few pinches of salt.
3
Serve as a sandwich or wrap, use for a Tuna Melt, place over salad greens, enjoy as a dip with crackers, or simply eat it right out of the bowl.