Makes 2 servings
Macros: 135cal, fat 8g, carbs 4g, protein 9g, fibre 2g
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
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.
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.
To store: Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.