Tuna Salad
Ingredients:
2 cans (5 ounces each) tuna in water, drained
1/4 cup mayonnaise (adjust to taste or use a low-fat alternative for a healthier option)
2 tablespoons plain Greek yogurt (for added creaminess and protein)
1 medium celery stalk, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard (for a bit of tang)
2 tablespoons fresh parsley, chopped (optional, for freshness)
Salt and pepper to taste
Optional additions: 1 hard-boiled egg, chopped; 1/4 cup chopped pickles or pickle relish; a pinch of garlic powder
Instructions:
Combine Tuna and Creamy Base:
In a medium mixing bowl, flake the drained tuna with a fork. Add the mayonnaise and Greek yogurt, stirring until the tuna is well-coated and the mixture reaches your desired creaminess.
Add Crunch and Flavor:
To the bowl, incorporate the diced celery and red onion, providing a nice crunch and sharpness to the salad. If using, add the chopped hard-boiled egg and pickles at this stage.
Season:
Sprinkle the fresh lemon juice and Dijon mustard over the mixture, mixing well to distribute the flavors evenly. The lemon juice adds a refreshing zest, while the mustard brings a tangy depth.
Herbs and Seasoning:
Stir in the chopped parsley if using, and season with salt and pepper to taste. For an extra layer of flavor, consider a pinch of garlic powder.
Chill and Serve:
For the best flavor, cover and refrigerate the tuna salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions:
Enjoy your refined tuna salad on whole-grain bread for a hearty sandwich, atop a bed of mixed greens for a light meal, or serve with vegetable sticks, such as cucumber or bell peppers, for a low-carb option.
Nutritional Facts (Per Serving, for 4 Servings):
Calories: ~180-200 calories
Protein: ~20-25g
Fat: ~8-10g
Saturated Fat: ~1.5-2g
Carbohydrates: ~3-5g
Fiber: ~1g
Sugars: ~2-3g
Sodium: ~300-500mg
