Greek Yogurt Tuna Salad

Ingredients

  • ¼ cup 2% Greek yogurt
  • 1 tsp Dijon mustard
  • juice of 1/2 lemon
  • 1 Tbsp extra-virgin olive oil
  • ⅛ tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • 170 g (6 oz) white albacore tuna
  • 1 stalk celery, finely diced
  • 1 Tbsp chives, chopped
  • 1 cup loosely-packed microgreens (such as radish or basil)

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • small bowl
  • medium bowl
  • mixing spoon

Prep time:

10

Cook time:

4

Recipe submitted by:

Skye Moore

Recipe attribution:

Cooking Light Blog

  1. In a small bowl, combine yogurt, mustard, lemon juice, oil, salt, and pepper. Set aside.
  2. In a medium bowl, combine tuna, celery, and chives. Add yogurt mixture; mix until well-combined.
  3. Cover and refrigerate until ready to use.
  4. When serving, garnish with microgreens.