Greek Yogurt Tuna Salad Bowl
A creamy, savory tuna salad that replaces heavy mayonnaise with non-fat yogurt to maximize protein and slash calories.
Equipment
- 1 Medium mixing bowl
- 1 Fork flaking the tuna
Ingredients
- 1 can Chunk Light Tuna in Water 5 oz can drained completely.
- 3 tbsp Plain Non-Fat Greek Yogurt
- 1 stalk Celery Finely diced.
- 2 tbsp Red onion Finely diced.
- 1 tsp Dijon mustard
- 1/2 tsp Dried dill
Instructions
Mixing
- Drain the canned tuna completely to remove excess water.
- Add the drained tuna to the medium mixing bowl and flake it apart with your fork.
- Add the plain non-fat Greek yogurt, diced celery, diced red onion, Dijon mustard, and dried dill to the bowl.
- Stir aggressively until the yogurt fully coats the tuna and vegetables.
- Serve immediately over a bed of spinach or eat it plain with a fork.
Notes
- Macros: Calories: 220 kcal | Protein: 32g | Carbs: 5g | Fat: 4g
- Yogurt Type: Always use unflavored, plain yogurt. Vanilla yogurt will ruin the savory flavor profile.
- Water Removal: Squeeze the tuna dry with a paper towel. Excess water makes the yogurt sauce runny.
- Volume Addition: Serve this over two cups of mixed greens to add massive physical volume for less than 15 extra calories.
- Sodium Control: Tuna contains natural sodium, so taste the salad before adding any extra salt.
- Crunch Factor: Add diced pickles or cucumbers for extra texture.