A healthier version of tuna salad can transform your lunch and snack game. This lighter recipe delivers classic flavor while keeping things nutritious. It's delicious on fresh sourdough bread (or healthy bread of your choosing) with a crisp layer of lettuce and a big slice of juicy tomato! Or have it with vegetable slices or crackers for a quick snack. I also love to scoop the tuna salad into fresh avocado halves and eat it that way. Β You can eat one half now and wrap the other half up to eat later. Though a touch of mayonnaise has its place, this version offers a fresher, lighter alternative that keeps taste front and center but is still equally filling.Β
Ingredients
2 5 oz cans of tuna (albacore, in water)
2 tbsp plain Greek yogurt (5%)
1 tsp Dijon mustard
1 small lemon, seeds removed and juiced
2 tbsp diced red onion
1 celery stalk, chopped
1 tbsp chopped fresh parsley
¼ tsp flaky sea salt
¼ tsp fresh ground pepper
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