• Karri Anne Cameron

Tuna Salad

Makes 2 servings

Macros: 135cal, fat 8g, carbs 4g, protein 9g, fibre 2g

INGREDIENTS

  • 2 5oz cans of tuna, drained

  • 1/4 cup plain Greek yogurt

  • 1 stalk (1/4 cup) chopped celery

  • 1/4 cup diced red onion

  • 1/4 cup diced dill pickles

  • 1 Tablespoon mayonnaise (optional)

  • 1 Tablespoon Dijon or German mustard

  • 1 Tablespoon chopped parsley

  • 1/2 teaspoon ground pepper

  • 1/4 teaspoon sea salt

DIRECTIONS

  1. Combine ingredients: Add drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, pepper and salt into a large bowl. Toss to combine, breaking up any large chunks of tuna meat.

  2. Serve: Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.

  3. To store: Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.


#tuna

#tunasalad

#tunasaladsandwiches

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#teamange


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