Tuna is a staple in my house and one of my kid’s favorite proteins. I typically make four to five servings at a time because it lasts up to three days in the fridge and we all love it.
YOU’LL NEED
- 1 can (5 oz/142 g) albacore tuna, packed in water and drained
- 1 tbsp (15 g) avocado mayonnaise or reduced-fat mayonnaise
- 1 tbsp (17.5 g) Greek yogurt
- ¼ tsp (1.4 g) salt
- ¼ tsp (0.4 g) garlic powder
- ½ tsp (3 g) Dijon mustard
HOW TO MAKE IT
- Wear clean rubber gloves or use very clean hands to mix together all of the ingredients in a bowl.
- Alternatively, you can use the back of a fork to mash thoroughly until very well combined.
Crunchy variation: add 2 tbsp of chopped celery
Make it healthier: Add in a chopped hard-boiled egg
Make it more Mediterranean: add 1 tbsp of fresh chopped parsley and dill and the juice of half a lemon.
