Sun-dried Tomato Tuna Salad
Sun-dried Tomato Tuna Salad is bright with flavor, wholesome and delicious! Wild caught tuna is dressed up with sun-dried tomatoes, lemon zest and capers. Serve in lettuce leaves or between toasted seedy whole grain bread.
Ingredients
- 1/4 cup mayonnaise
- 2 to 4 tablespoons plain nonfat greek yogurt
- 1 tablespoon minced fresh parsley
- 1 teaspoon garlic paste
- 1 small lemon zested
- 10 ounces canned wild caught solid pack tuna in water drained
- 1/2 cup chopped celery
- 3 green onions sliced
- 3 tablespoons sun-dried tomatoes that are packed in oil, chopped - see notes
- 1½ tablespoons capers or to taste
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In a medium bowl, measure and add the mayonnaise, plain non-fat greek yogurt, minced fresh parsley, garlic paste and the lemon zest. Stir well to combine.
- Next add in the tuna, chopped celery, green onions that have been sliced, chopped sun-dried tomatoes and capers. Season with kosher salt and freshly ground black pepper to taste.
- Adjust the mayo or yogurt in the salad if it needs more.
- Serve in romaine lettuce leaves or on toasted seedy bread.
- This tuna salad will keep for up to 4 days in the fridge if stored in an air-tight container. I do not recommend freezing.
Notes
- Blot the sundried tomatoes with paper towel (to absorb most of the oil) before chopping.
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 7g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 491mg | Fiber: 2g | Sugar: 3g