Tuna Salad

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein

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Tuna Salad

This recipe can be created quickly from pantry staples and is nutritious to boot.

Ingredients

• 2 (5-ounce) cans of tuna in spring water
• ¼ cup plain whole milk Greek yogurt
• 1 stalk of celery, diced
• 1 tablespoon red onion diced
• 1-2 tablespoons parsley, chives, cilantro chopped
• ½ tablespoon Dijon mustard
• ½ lemon, juiced
• ½ teaspoon kosher salt
• pepper to taste
• 6 slices of whole grain bread or 3 whole wheat pita cut in halves

Directions

1. Drain the liquid from the tuna cans; discard liquid.
2. Dice the celery and red onion.
3. Add the tuna, plain yogurt, celery, red onion, herbs, Dijon mustard, salt and pepper to a medium sized mixing bowl. Mix all of the ingredients together until well combined.
4. Spread the tuna salad open face on a slice of whole grain bread or stuff in half a pita bread.