Ensalada de atún y alcaparras

Ingredientes

• 425 g (15 oz) can tuna in spring water, drained
• 1 cucumber, finely diced
• 1 large tomato, finely diced
• 1/3 cup red onion, finely diced
• 1/4 cup capers, finely chopped
• 3/4 cup plain greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 2 tablespoons fresh basil, chopped

Preparación

1. 1

   Finely dice the cucumber, tomato and onion.

2. 2

   Use a fork to break apart the tuna chunks in a mixing bowl.

3. 3

   Add the diced veggies, capers, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Gently mix until everything is well combined.

4. 4

   Serve immediately, or let it chill in the fridge for 30 minutes to enhance the flavors.

5. 5

   Top with fresh basil before serving, if desired.