Description
A full-of-flavor, low-calorie, lower-fat version of classic tuna salad, made with yogurt instead of mayo. Perfect for lunch. Also makes a healthy satisfying afternoon snack.
Ingredients
- 1 5-ounce can of water-packed tuna, drained
- 1/2 cup plain low-fat yogurt, not Greek (I recommend Stonyfield Farm Organic)
- 3 tablespoons finely chopped radishes (or celery)
- 3 tablespoons finely chopped red onion (1/2 a small red onion)
- 2 tablespoons non-pareil (small) capers divided: 1 tablespoon chopped, one tablespoon left whole
- 2 teaspoons prepared dijon mustard such as Grey Poupon
- 1 lemon, halved. Once half juiced. The other half sliced into wedges.
- Sea salt or kosher salt, to taste
Optional Accompaniments:
- 1 head of endive or chicory, separated into individual leaves
Instructions
- Mash the tuna in a bowl. Add yogurt, radishes, onion, chopped and whole capers, mustard, 1 teaspoon of lemon juice, and salt, to taste. Mix thoroughly. Adjust flavor with more lemon juice and salt, if needed. Add additional yogurt for a creamier texture.
- For a healthy snack, scoop a heaping tablespoon of tuna salad onto each endive leaf. Serve with lemon wedges.
Notes
MAKE IT EXTRA CREAMY: Feel free to add as much yogurt as you need to achieve your desired level of creaminess. Plain low fat yogurt is so delicious when mixed with tuna!
ADD-INS AND SUBSTITUTIONS: I've chosen radishes, red onions and capers for flavor and crunch but this tuna salad lends itself to many variations. Here are some of my other favorite mix-ins: chopped scallions, chopped chives, slivered basil, celery, pickles and olives.
SWAP LEMON JUICE FOR VINEGAR: The lemon juice adds acid to the mix which balances out the flavors in this salad but vinegar will do the same so feel free to give it a try. I like red wine vinegar best for tuna salad.
- Prep Time: 15
- Category: salad, snack, lunch
- Method: no cook
- Cuisine: Mediterranean diet