Ingredients
2 cans (5 oz each) chunk light tuna in water, drained
3 tablespoons plain Greek yogurt (full-fat)
1 tablespoon light mayonnaise
2 hard-boiled eggs, chopped
2 stalks celery, finely diced (or 1/4 cup cucumber dice)
1/4 small red onion, finely minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and black pepper to taste
2 tablespoons fresh parsley or dill, chopped
1/4 cup chickpeas, rinsed and drained (optional)
Instructions
Drain the tuna thoroughly, pressing with a spoon to remove all liquid.
In a large bowl, combine tuna, Greek yogurt, mayonnaise, chopped eggs, celery, and minced red onion.
Add Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
Stir in fresh herbs (parsley or dill) and optional chickpeas, mixing gently to preserve texture.
Chill in the refrigerator for 10 minutes before serving, or enjoy immediately.
Notes
For milder onion flavor, soak in cold water for 5 minutes before adding.
Store in an airtight container for up to 3 days.
Add crunch with water chestnuts or sliced radishes.
Replace chickpeas with roasted edamame for extra protein.
- Prep Time: 10
- Category: Salads
- Method: Mixing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 150mg