Problem solved-no mayo. The creamy, tangy base of this healthy tuna salad is made with strained yogurt that's full of probiotics.
It's a no-fuss lunch recipe you can customize with your own healthy ingredients because it's made with crunchy celery, earthy chives, and delicate microgreens.
Add some crunch and sweetness with sliced grapes or try it with chickpeas, cucumber, and Kalamata olives. For a low-carb option, scoop this tuna salad into crispy lettuce cups, into an avocado, or onto a slice of whole-wheat toast.
– ¼ cup 2% plain strained yogurt, such as Greek-style – 1 teaspoon Dijon mustard – Juice of 1/2 lemon – 1 tablespoon extra-virgin olive oil – ⅛ teaspoon Kosher salt – ⅛ teaspoon freshly ground black pepper
– 2 Unit (3 oz.) pouches solid white tuna in water (such as Wild Planet No Salt Added Albacore Wild Tuna) – 1 stalk celery, finely diced – 1 tablespoon fresh chopped chive – 1 cup loosely-packed microgreens (such as radish or basil))
In a small bowl, whisk together yogurt, oil, Dijon mustard, salt, and pepper. Reserve.
Add tuna along with the chives to a medium-sized bowl. Stir in yogurt mixture to combine when adding. Cover and chill until serving.