Healthy Tuna Salad

Ingredients

Instructions

1. 1

   Drain 2 cans (5 oz each) of solid white tuna packed in water. Press out all the liquid (wet tuna makes watery salad). Use a fork to flake the tuna into a bowl — not too fine, you want some texture.

2. 2

   Finely dice 2 stalks of celery, 2 tablespoons of red onion, and 2 tablespoons of capers (drained). Add to the tuna.

3. 3

   In a small bowl, mix the dressing: ¼ cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper.

4. 4

   Pour the dressing over the tuna mixture. Add ¼ cup of chopped fresh dill or parsley. Fold everything together gently with a fork — don't overmix or the tuna turns into paste.

5. 5

   Taste and adjust: more salt, more lemon, more pepper. The flavors balance differently depending on the tuna brand and the yogurt's tang.

6. 6

   Refrigerate at least 30 minutes before eating — the flavors meld and the salad firms up. Serve on whole grain toast, in butter lettuce cups, on top of a green salad, or scooped onto crackers.