Red Meat Allergy Friendly Tuna Salad with Greek Yogurt
Total time15 min
Prep time15 min
Cook time0 min
4.7(13)
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained
- ⅓ cup full-fat plain greek yogurt
- 1 tbsp extra-virgin olive oil
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- ¼ 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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