From EatingWell
The herb-infused dressing in this healthy tuna salad recipe calls for equal parts Greek yogurt and low-fat mayo to keep it light. Lots of fresh veggies, including bell pepper, carrot, radishes and celery, also give boosts of flavor, color and nutrients. Serve on lettuce leaves, over a green salad, or as an open-face sandwich on whole-grain toast.
Ingredients
Makes 4 servings
- ¼ cup nonfat plain Greek yogurt
- ¼ cup low-fat mayonnaise
- 1 tablespoon whole-grain mustard
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried
- ¼ teaspoon kosher salt
- Ground pepper to taste
- 2 5-ounce cans chunk light tuna packed in olive oil, drained
- 1 small carrot, diced small
- 2 stalks celery, diced small
- ¼ cup coarsely chopped celery leaves or parsley
- ¼ cup shredded radishes
- ¼ cup diced yellow bell pepper
- 2 tablespoons minced red onion
- 1 scallion, thinly sliced
- 8 large Bibb lettuce leaves
Preparation
Active time 25 minutes | Total time 25 minutes
- To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
- To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
- To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.
© Dotdash Meredith. All rights reserved. Used with permission.
