Tangy Tuna Salad

02 Sep

This tuna salad recipe sounded both tasty and convenient when I found it in EF. I usually have most of the ingredients on hand as a matter of course and we both love tuna, so it’s win-win. I love it with sprouts!


  • 3 tbsp mayonnaise
  • 1 tbsp nonfat plain Greek yogurt
  • 1 tsp grated lemon zest plus 1 tbsp juice
  • salt and pepper
  • 1 can (5oz) solid light tuna in water, drained and flaked
  • 1 stalk celery halved lengthwise and thinly sliced
  • 1/2 Granny Smith apple, peeled and grated [I just used whatever variety I had around, and I chopped it in small pieces versus grating]
  • whole-wheat bread, red onion, cucumber, and alfalfa sprouts for serving


  1. Whisk together mayonnaise, yogurt, and lemon zest and juice, season with salt and pepper.
  2. Stir in tuna, celery, and apple. (To store, refrigerate tuna salad in an airtight container, up to 1 day)
  3. Serve with bread, onion, cucumber, and sprouts. Serves 2.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, September 2012.

Mmmm, open-faced tuna sandwich:

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Posted by on September 2, 2012 in Uncategorized


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