No-Mayo High-Protein Tuna Salad

Ingredients

• 1/2 cup plain Greek yogurt (2% or full-fat recommended)
• 1 large celery stalk, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly cracked black pepper, to taste

Instructions

1. 1

   Open and thoroughly drain the tuna cans, pressing to remove as much water as possible. Place the drained tuna in a medium mixing bowl and use a fork to flake it into small, uniform pieces.

2. 2

   In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, and fresh lemon juice until smooth. Season the dressing generously with salt and black pepper, then taste and adjust as needed.

3. 3

   Add the finely diced celery, red onion, and chopped fresh dill to the bowl with the flaked tuna.

4. 4

   Pour the Greek yogurt dressing over the tuna and vegetables. Use a spatula to gently fold all the ingredients together until just combined. Be careful not to overmix to maintain a flaky texture.

5. 5

   Serve immediately or, for best results, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.