Catherine’s Tuna Salad – No Mayo Version
Ingredients
- 2 (5oz) cans tuna fish, drained
- 1 rib celery, diced
- 1/2 medium yellow or red onion diced or use 1/2 tsp onion powder
- 1 small red apple diced
- 1/3 cup plain greek yogurt
- 1 TBS olive oil
- 1 TBS lemon juice
- 1/2 TBS Dijon mustard
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Drain tuna and flake it with a fork in a medium mixing bowl.
- Mix in apples, celery, and onion.
- In small bowl whisk together yogurt, oil, lemon juice, dijon, salt & pepper. Pour over the tuna mix and stir until well combined.
- If tuna salad seems dry stir in more yogurt or a drizzle of olive oil.
- Best served on crackers, sliced cucumbers, whole wheat bread or lettuce.Store leftovers in an airtight container up to 3 days.