|fresh and bright tuna salad, anything but soggy and lackluster|
|tuna salad sandwich on wholegrain bread|
|tuna salad sandwich for an easy, fresh, protein-rich meal|
Tuna Salad (with olives and lemon, no mayo)
1/4 to 1/2 cup low-fat plain or greek yogurt, to taste
1 tablespoon dijon mustard (or regular yellow mustard works fine)
small handful of pitted ripe olives, coursely chopped
1 teaspoon dried parsley flakes
big pinch of freshly ground black pepper
dash of red chili flakes
squeeze of fresh lemon juice (about 1/2 teaspoon)
small stalk of celery, finely chopped to make about 1/4 cup (optional)
425g (15oz) can of tuna (preferably in water with no salt), drained
(to serve: lettuce and wholegrain bread)
In a medium sized non-metal bowl, mix together with a fork all ingredients except the tuna. (Start with 1/4 cup of yogurt, and add more after adding the tuna if you'd like).
Add the tuna to the yogurt mixture, and mix well, breaking up the tuna chunks as you stir. At this point, add a little more yogurt if you'd like to achieve desired consistency.
Serve immediately on a bed of lettuce leaves (and sliced avocado is nice), or sandwiched between slices of wholegrain bread lined with lettuce to keep the tuna from making the bread soggy.
Will keep, covered in the fridge, for 2-3 days.