Greek tuna salad with roasted peppers & dill
0
Points®
Total Time
15 min
Prep
15 min
Serves
2
Difficulty
Easy
Taking a hint from the Mediterranean, this delicious tuna salad combines the fresh flavors of lemon, roasted peppers, shallot, celery and dill to create a vibrant dish. Greek yogurt jazzed up with a combination of lemon and mustard replaces mayonnaise as the base of this tuna salad. This makes an excellent lunch or light supper. Make lettuce wraps by spooning the tuna salad into large Bibb lettuce leaves. Or serve with crackers or toasted wheat bread. Store any leftovers in the refrigerator for up to 3 days.
Ingredients
Plain fat free Greek yogurt
¼ cup(s)
Lemon zest
½ tsp, finely grated
Fresh lemon juice
½ tsp
Dijon mustard
1 tsp
Kosher salt
½ tsp, or to taste
Black pepper
⅛ tsp
Canned tuna packed in water
6 oz, (well-drained)
Roasted red peppers (packed in water)
¼ cup(s), chopped, well-dried
Shallot
3 Tbsp, chopped, minced
Celery
2 Tbsp, minced
Dill
2 Tbsp, chopped