Ingredients

The following ingredients have 10 Servings
  • 4 x 6 oz cans tuna (packed in water)
  • 2 small dill pickles (diced)
  • 1 large celery rib (diced)
  • 1/4 cup red onion (minced)
  • 1 garlic clove (grated)
  • 1 tbsp lemon juice or vinegar
  • 1/4 tsp salt
  • Ground black pepper (to taste)
  • 3/4 cup plain (Greek yogurt, 2%+ fat)
  • 1/4 cup mayo (optional (I use avocado oil mayo))

Instruction

  • Drain cans with tuna well. I usually press hard onto the lid while draining the can completely.
  • Transfer to a large bowl and separate into flakes with a fork.
  • Add pickles, celery, red onion, garlic, lemon juice, salt, pepper, yogurt and mayo.
  • Stir well with a fork and refrigerate.
  • Serve cold in a sandwich or over lettuce leaves.