The greatest no-mayo tuna salad. It has a few simple ingredients, fresh veggies, and Greek yoghurt instead of mayonnaise. It goes well with crackers, lettuce wraps, and tuna melts.
– 2 (5-ounce) cans tuna stored in water, drained– ⅓ cup plain Greek yogurt, 0%, 2% or 5%– 2 stalks celery, diced– 2 – 3 tbsp red onion, minced– 3 – 4 baby carrots, thinly sliced– 1 – 2 tbsp parsley, chopped– 1 tbsp Dijon mustard– ¼ tsp salt, more to taste– ¼ tsp black pepper, more to taste– 1 – 2 tbsp fresh lemon juice
Ingredients
Take out the tuna cans' liquid. Tuna, yoghurt, celery, red onion, carrots, parsley, Dijon mustard, salt, and pepper should all be combined in a mixing dish.
1
Mix gently until thoroughly blended. Add a tablespoon of lemon juice and stir.
2
The following step is to give it a taste and, if necessary, adjust it by adding more.
3
Savour the tuna salad in a sandwich, on an open-face slice of toast, on its own, or in a lettuce wrap. This tuna melt is so good, open-faced.