No-Mayo, High-Protein Tuna Salad
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.
Servings 2
Ingredients
- 120 grams canned tuna (packaged in water) (or about 4 ounces)
- 1/2 a medium-sized avocado
- 1/4 cup plain greek yogurt
- 1/2 cup English cucumber, diced
- 1/4 cup green olives, chopped
- 1/4 cup fresh dill, chopped
- 1/2 a lemon, juiced
- 1 tsp garlic powder
- Salt + pepper to taste
Instructions
- 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.
Notes
*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!