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
- Whisk together mayonnaise, yogurt, and lemon zest and juice, season with salt and pepper.
- Stir in tuna, celery, and apple. (To store, refrigerate tuna salad in an airtight container, up to 1 day)
- Serve with bread, onion, cucumber, and sprouts. Serves 2.
–Recipe courtesy Martha Stewart’s Everyday Food magazine, September 2012.
Mmmm, open-faced tuna sandwich: