This protein-packed easy lunch option combines selenium-rich tuna with iodine-rich eggs and yogurt for a healthy and satisfying meal.
Contributed by: Jennifer Bier, MS, RD, LD Manager | Ambulatory Nutrition
- 2 (5-oz) cans of tuna, drained
- 2 hard-boiled eggs, chopped
- 1 small celery stalk, finely diced
- 1 green onion, finely diced
- ¼ cup low-fat plain Greek yogurt
- 1 Tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 Tablespoon fresh lemon juice (about ¼ of a lemon)
- ¼ teaspoon dried dill weed
- Black pepper, to taste
- 2-3 cups mixed salad greens for serving
- In a medium bowl, combine the drained tuna and the chopped eggs with the finely diced celery and green onion.
- In a separate small bowl or measuring cup, mix the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and dill.
- Combine the yogurt mixture with the tuna mixture. Add pepper, if desired.
- Cover and place in fridge for an hour or longer to give the flavors a chance to blend.
- Serve on mixed greens with whatever other vegetables you choose. Also makes a good filling for a sandwich, pita, or wrap.
Makes 2-3 servings
