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Catherine's Tuna Salad - No Mayo Version

Course: dinner, low carb, Main Course, Main Dish, Salad, Sandwich
Cuisine: American
Author: Catherine's Plates

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.