Lightened Up Tuna Salad

This creamy tuna salad was my lunch 3 days in a row last week! It’s perfect for meal prep and versatile enough that you can eat it on bread, with crackers or pita chips, or on salad greens which is my favorite. I always add crushed pita chips for texture; the garlic or spicy ones are my go-to!

Here’s how I made it!

Mix together mayo, greek yogurt, and lemon. Fold in finely chopped red onions, celery, peppers and couple cans of your favorite tuna and season with salt and pepper.

Recipe

Ingredients:

• 2 cans of your favorite sustainable tuna

• 1/3 cup mayo (my favorite is Chosen Foods for its clean ingredients, but any will work of course)

• 1/4 cup greek yogurt

• juice of 1/2 lemon

• 1/3 red onion, finely diced

• 1 stalk celery, finely diced

• 1 sweet bell pepper, any color

• salt and pepper to taste

• small handful pita chips, crushed

• salad greens and vegetables to serve

Directions:

1. Mix your mayo, greek yogurt and lemon juice

2. Add your diced veggies to the mayo mixture and then add in tuna. Season with salt and pepper.

3. Serve over salad greens, with pita chips or crackers!

4. Store in a sealed container in the fridge for up to 3 or 4 days, adding extra lemon when you serve if desired.

   Note: Keep your pita chips separate and add right before serving.