Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this recipe from Danielle over at Project Meal Plan is the tuna salad you never knew you needed! You can learn more about Danielle here, she is a woman after my own heart. She does most of the work on her blog, recipes, photos and videos, by herself, and I can truly appreciate the hard work and effort she puts into her wonderful site. I look forward to trying more recipes from her!
We checked out this recipe due to hubby’s aversion to mayo, and it’s definitely a keeper! He likes seafood, but has never been a fan of canned tuna until recently. We are trying to eat healthy lunches, and found that canned tuna is lower on calories, high in protein, minerals and Omega 3 fatty acids DHA and EPA. Finally, it’s budget friendly, which is a HUGE plus in my book!
I used my 8″ Chef’s Knife for this recipe. This is the knife that I use every single day, whether cutting though veggies, grapes, cabbage or watermelon, it’s perfect!
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Let’s jump right in!!
Ingredients
- 2 stalks of celery
- 1 cucumber
- 1/2 red onion
- 1 cup seedless red grapes, halved
- 1 cup Smoked Almonds
- 15-ounces chickpeas/garbanzo beans, drained, rinsed, skins removed
- 14-ounces white albacore tuna, drained and flaked
- 1 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Ingredients
Dice celery, cucumber and red onion.
Chop Almonds and halve grapes.
Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.
Combine all ingredients, mixing well to incorporate.
Serve on lettuce wraps or pita bread.
That’s it! Such a quick, delicious and healthy lunch, I do hope that you’ll give it a try. Please be sure to go visit Danielle over at Project Meal Plan to say hello!!
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Greek Yogurt Tuna Salad
Equipment
Ingredients
- 2 stalks celery
- 1 cucumber
- ½ red onion
- 1 cup red grapes, halved
- 1 cup smoked almonds
- 15 oz chickpeas, drained, rinsed, skins removed
- 14 oz white albacore tuna, drained and flaked
- 1 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1.5 tsp Worcestershire Sauce
- ¼ tsp Kosher Salt
- ¼ tsp black pepper
Instructions
- Dice celery, cucumber and red onion.
- Chop Almonds and halve grapes.
- Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.
- Combine all ingredients, mixing well to incorporate.
- Serve on lettuce wraps or pita bread.
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