Tuna Salad
This is the perfect dish for your 4th of July BBQ tomorrow! I made this lightened up version of tuna salad for Mike, and he raved about it. This recipe makes two servings, so double or triple it for a BBQ sized portion.
The 4th of July is my favorite holiday on earth. Yes, most people love Christmas and this makes me seem weird. But, I personally believe that there is nothing better than fireworks, nothing. Okay, maybe my birthday.
What’s everyone eating for the 4th of July holiday? I hope you all have a wonderful holiday!
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Tuna Salad
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Ingredients:
1/3 cup of mayo - use something light
1/4 cup of plain chobani yogurt
A dribble of balsamic vinegar
Mustard to taste - I used very little yellow mustard
1/3 red pepper, minced
1/4 cup of cucumber, minced
1 can of tuna
1 cup of pasta, cooked
Salt and Pepper to taste
Directions:
While the pasta is cooking on the stove, mix together the mayo, chobani, balsamic and mustard. Stir until well combine, add salt and pepper to taste. Mince the cucumber and red pepper and add to the bowl with the sauce. Add the tuna to the sauce mixture. Drain the pasta when completely cooked, and add to the bowl with the rest of the ingredients.
Stir together and serve. Mike likes this cold, and oddly enough I like it a little warm! Either way it's good!
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I love tuna salad, and I also love using Greek yogurt. This looks so good!
I have made this twice in the past few weeks. It is so good:)I made it with a little celery and whole wheat noodles. I love that you can pretty much throw in any veggie that tastes good with tuna