Tuna with mayo is tasty, but here’s a fresh idea with apples, pickles and celery. If you like big flavor, this is for you!
to 5 servings (2 1/2 cups)
Sharp Knife (adult needed)
1 tablespoon fresh lemon juice
1 cup minced celery
2 teaspoons relish or chopped pickles
2 7-ounce cans tuna in water
1 tablespoon minced fresh parsley leaves
3 tablespoons low-fat plain Greek or regular low-fat plain yogurt
1 tablespoon olive oil
1⁄2 teaspoon mustard
- Put the tuna in a small bowl and break up the clumps with the fork.
- Add the rest of the ingredients and mix well.
- Cover and refrigerate at least one hour to let the flavors mingle. You may store refrigerated up to 3 days.