Tuna Salad

SERVES 2

Ingredients  

• 2 medium cans tuna, drained

• ¼ cup plain Greek yogurt

• 1 stalk celery, chopped, about ¼ cup

• ¼ cup red onion, diced

• ¼ cup dill pickles, diced

• 1 Tablespoon mayonnaise, optional

• 1 Tablespoon Dijon or German mustard

• 1 Tablespoon parsley, chopped

• ½ teaspoon ground pepper

• ½ teaspoon sea salt

Instructions 

• 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. 

• 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. 

• Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.