Teresa Sabga
Total time
5 Mins
Yield
6 servings (serving size: about 2 1/2 tablespoons)

This five-minute, tangy tuna salad is specially created for my fellow pickle fanatics. In addition to providing vitamin K, pickles also give this recipe all the salt it needs. And in place of mayonnaise, we’ve swapped in probiotic-rich Greek yogurt. 

When choosing tuna, look for brands like Wild Planet, which offers pole- and line-caught fish, and opt for tuna packed in water rather than oil. Read more about picking the healthiest canned tuna here.

How to Make It

Place the tuna, with the water, into a bowl and break up with a fork into bite-size chunks.

Add the remaining ingredients and stir gently until thoroughly combined.

To serve, layer a few lettuce leaves on top of one another and pile the tuna in the center. Eat with sliced vegetables or crackers. Store in the refrigerator for three to four days.

 

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