Tuna Salad

My husband and I differ on a few things, one of which is Tuna.  Although, fish in general is not my favorite thing, I really love tuna!  My husband on the other hand wants nothing to do with it!

So, I typically will make tuna and put it in a container in the fridge so that I can use it throughout the week for lunch.  I’m going to share my recipe today for tuna salad.  I served it about on a fold it traditional white sandwich, with spinach leaves, shaved swiss cheese, and Roma tomatoes.  Of course, I sprinkled a little dill on top too!

Let’s get on to the tuna salad!

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Created by: Kristy Still

Tuna Salad

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Ingredients

  

• 2 6 oz Cans Chunk Light Tuna Drained
• 1/4 Cup Sweet Pickle Relish
• 1/8 Cup Chopped Red Onion
• 1 Celery Stalk Thinly Sliced
• 1/2 Cup Plain Greek Yogurt
• 1/2 Cup Nonfat Sour Cream
• 2 Tbsp Light Mayo
• 1 Tbsp Dill Weed

Instructions

• In a medium size bowl, pour in the tuna, relish, onion, and celery.
• In a small bowl mix together the yogurt, sour cream, mayo, and dill weed. Mix this until well combined. This mixture makes 1 cup, I typically use 1/2 Cup for this tuna salad and save the rest for sandwiches during the week as a dressing.
• Take 1/2 Cup of the yogurt mixture and mix it into the tuna. Continue mixing until well combined. Serve as sandwich, salad, or wrap!
• If gluten free serve on gluten free bread or corn tortillas.

Nutrition

Serving: 1Servings

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