Creamy Tuna Salad
Most recipes for tuna salad call for fat-filled mayonnaise, but this recipe uses Greek yogurt instead. You get all the creaminess without added calories to set back your results.
Servings: 5
2 (5oz) cans wild albacore tuna, packed in water
1 cup Greek yogurt
2 Tablespoons champagne mustard
1 teaspoon dried dill weed, plus more for garnish
dash of freshly ground pepper
1 green apple, shredded
2 cups green cabbage, shredded
4 cups organic mixed greens
Drain the tuna and flake in a medium bowl. Add the yogurt, mustard, dill and pepper. Mix until creamy and well combined.
Add the shredded apple and cabbage. Mix well.
Arrange mixed greens on plates, then use an ice cream scooper to place the tuna mixture. Sprinkle with dill weed.