This no-cook recipe comes together in a flash, and the colorful veggies make it more appealing than a traditional tuna salad.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad
Servings: 4
Ingredients
For the tuna
1tablespoonfresh lemon juice
¼cupGreek yogurt
¼cupmayonnaise
1tablespoondijon mustard
¼teaspoongarlic powder
2tablespoonsfresh parsley, chopped
2cans tuna packed in oil, drained
Salt and pepper (white pepper, if you have it)
For the salad
⅓cupcelery (about 2 small stalks), chopped (see note)
¼cupred onion, chopped
½cupgrape/cherry tomatoes, chopped
½cupavocado, chopped
⅓cupkalamata olives, chopped
1head iceberg, romaine or butter lettuce, leaves separated and torn into palm-sized cups
Instructions
In large bowl, mix lemon juice, yogurt, mayonnaise, mustard and garlic well with a spatula or a spoon. Taste mixture and add salt and pepper as desired. Add parsley and tuna, breaking up the tuna into small-ish flakes. Use a fork if need be.
Here’s where you can choose your own adventure: You can either mix the remaining ingredients (except the lettuce) into the tuna mixture or mix them separately (again, excepting the lettuce). Mixing all the components will allow the flavors to marry, but leaving them separate will allow the colors to pop.
Next, assemble your salads on the lettuce leaves by spooning about ¼ cup mixture onto each lettuce cup. (If you chose to mix the ingredients separately, place 2 tablespoons of each mixture on each lettuce cup.)
Notes
Notes: You can roughly chop or finely dice the salad ingredients – it’s up to you!