Pregnancy Friendly Tuna Salad with Greek Yogurt
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Learn more āIngredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- ā cup full-fat plain greek yogurt
- 1 tbsp extra-virgin olive oil
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- Ā½ tsp lemon zest
- 2 stalks celery, finely diced
- Ā¼ cup red onion, finely diced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Ā¼ tsp ground turmeric
- Ā¼ tsp black pepper
- Ā¼ tsp salt, or to taste
- Ā¼ cup cucumber, finely diced (optional)
Instructions
- 1
Drain the tuna thoroughly, then turn it into a large mixing bowl and break it apart with a fork until no large chunks remain.
- 2
Add the Greek yogurt, olive oil, Dijon mustard, lemon juice, and lemon zest to the bowl. Stir until the tuna is evenly coated and the dressing is fully combined.
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