Today I was in the mood for a tuna salad sandwich for lunch. I make mine with Greek yogurt as it's not only healthier, but it's just as creamy and delicious. Besides, I don't care for mayo anyways.
As I was making my tuna salad I remembered how my mom used to serve us tuna in lettuce cups when we were little. With the challenge in mind, I decided to ditch the bread and enjoy my tuna salad in mini lettuce wraps instead. Paired with a grapefruit and bottle of water...I had a light and satisfying lunch!
Makes: 1 generous serving
Ingredients:
1 (3 oz.) can chunk light tuna, packed in water
1 tablespoon (about 1 or 2 slices) onion, diced
1 tablespoon (about 1/2 stalk) celery, diced
2-3 spoonfuls plain Greek yogurt
Salt and pepper to taste
Directions:
Drain the tuna and place in a small bowl with the diced onion, celery, and about 2 spoonfuls of Greek yogurt to start with.
Using a fork, flake the tuna apart and mix all ingredients together. Add more yogurt if necessary depending on how dry or wet you like your salad.
Season with salt and pepper to taste. Keep refrigerated until ready to serve. Best if used within 24 hours.
Serving Suggestions:
- As a sandwich on whole wheat bread.
- In a pita pocket.
- With melted cheese on a toasted whole wheat bagel.
- In a wrap.
- On a salad.
- Wrapped in lettuce leaves (as pictured above).
- As a filling for celery sticks, cucumber or zucchini boats.
- As a dip for crackers.
- By the spoon.
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