Crunchy confetti tuna salad
Delight in a colorful medley of fresh vegetables, flaky tuna, and crispy textures in this vibrant and tasty confetti tuna salad. A perfect blend of flavors!
Ingredients:
- ¼ cup nonfat plain Greek yogurt
- ¼ cup low-fat mayonnaise
- 1 tablespoon whole-grain mustard
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried
- ¼ teaspoon kosher salt
- Ground pepper to taste
- 2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
- 1 small carrot, diced small
- 2 stalks celery, diced small
- ¼ cup coarsely chopped celery leaves or parsley
- ¼ cup shredded radishes
- ¼ cup diced yellow bell pepper
- 2 tablespoons minced red onion
- 1 scallion, thinly sliced
- 8 large Bibb lettuce leaves
Instructions:
- Start by making the dressing: Mix together yogurt, mayonnaise, mustard, lemon juice, dill, salt, and pepper in a medium-sized bowl.
- Next, assemble the salad: Put the tuna in the bowl and use a fork to break it into small pieces. Then, add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion, and scallion. Gently stir everything together.
- When ready to serve, layer 2 lettuce leaves on top of each other. Spoon the salad mixture onto the lettuce leaves, dividing it evenly.
Summary:
- Calories: 247 kcal
- Fat: 20 g
- Protein: 9 g
- Carbs: 8 g
- Potassium: 179 mg
- Magnesium: 17 mg