The tuna salad in this easy recipe has crunch from the celery and apple, which also delivers a hint of sweetness. We use Greek-style yogurt in place of mayonnaise to bind everything together and to add a tangy, creamy finish. You could take this up a notch and make it a "Waldorf tuna salad" by adding 2 tablespoons toasted chopped walnuts, 3 tablespoons quartered small grapes and 1 tablespoon additional Greek yogurt. Serve over a bed of greens or between two slices of whole-grain bread.
Ingredients
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1 5-ounce can no-salt light tuna in water, drained
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¼ cup finely chopped apple
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2 tablespoons finely chopped celery
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1 tablespoon finely chopped red onion
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3 tablespoons low-fat plain strained yogurt, such as Greek-style
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1 tablespoon finely chopped herbs, such as parsley, dill or chives
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1 teaspoon lemon juice
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⅛ teaspoon salt
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Pinch of ground pepper
Description
Combine tuna, apple, celery, onion, yogurt, herbs, lemon juice, salt and pepper in a medium bowl.
