Greek yogurt adds extra protein and avocado adds healthy fats and fibre to a traditional tuna salad. This no-mayo option comes together in under 10 minutes. Add to toast, pitas, or wraps for a quick lunch.
120gramscanned tuna (packaged in water)(or about 4 ounces)
1/4cupplain greek yogurt
1/2cupEnglish cucumber, diced
1/4cupgreen olives, chopped
1/4cupfresh dill, chopped
1/2a lemon, juiced
Salt + pepper to taste
Dice cucumber, and chop olives and dill. Set aside.
Mash avocado in a large bowl. Then, add all other ingredients to the bowl.
Mix everything together until well-combined, adjusting seasons to taste.
Scoop tuna salad into lettuce wraps, or add it to sandwiches, toasts, pitas, or salads. Leftovers can be stored covered in the fridge for a few days.
*If you want to make a dairy-free version of this recipe, feel free to swap the greek yogurt for some extra avocado (about 1/4 of an avocado). The protein content won't be as high, but this recipe has plenty of protein from tuna as it is!