Healthy Tuna Salad

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Healthy Tuna Salad

Healthy Tuna Salad with less mayo that actually tastes good. It is creamy, fluffy and flavorful. Meal prep, refrigerate for up to 5 days and use for school and work lunches, cold dinner or easy weekend meal.

Ingredients

• 4 cans (6 oz each) tuna packed in water
• 2 small dill pickles, diced
• 1 large celery rib, diced
• 1/4 cup red onion, minced
• 1 garlic clove, grated
• 1 tbsp lemon juice or vinegar
• 1/4 tsp salt
• Ground black pepper, to taste
• 3/4 cup plain (Greek) yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil one)

Instructions

1. Drain cans with tuna well. I usually press onto the lid while pressing it.
2. Transfer to a large bowl and separate into flakes with a fork.
3. Add pickles, celery, red onion, garli, lemon juice, salt, pepper, yogurt and mayo.
4. Stir well with a fork and refrigerate.
5. Serve cold in a sandwich or over lettuce leaves.

This article adapted from this site

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