Mediterranean tuna salad with lemon and oregano
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
2 tsp, finely chopped
Fresh flat-leaf parsley
½ clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Tuna, canned in springwater, drained
1 185g can
½ medium, cut into 1cm pieces
½ stick(s), thinly sliced
1 individual, thinly sliced
1 cup(s), shredded, to serve
- Stir yoghurt, oregano, parsley, garlic, lemon juice and rind in a small bowl to combine. Season with salt and pepper.
- Combine tuna, capsicum, celery and shallot in a medium bowl. Add yoghurt mixture and gently fold to combine.
- Serve salad spooned into lettuce cups.