Tuna Lettuce Wraps
Topped with yellow mustard + tomato and avo on the side. Lucky for us this recipe is made healthier (of course) & there is leftovers for snacks during the week. Recipe on the blog: link in bio
2 cans albacore tuna in water (4-5 oz. for each can)
1/2 cup nonfat plain Greek yogurt (Fage)
1 T. light mayo
2 stalks celery, diced
2 scallions or green onion, diced
6-8 small pickles (cornichons), diced — find them here!
Ground black pepper to taste
Mix all ingredients in a medium bowl & refrigerate at least 30 minutes before eating
Spoon tuna salad on cleaned Romaine hearts
Slice cherry tomatoes and avocado
Squeeze small amount of either yellow or dijon mustard on top.
My favorite part about this recipe is the fact that you can get the same creamy feel of a traditional tuna salad without the excess fat and calories. Also, by adding the yogurt, we get some more protein (yay for tiny victories).
Also, since there is sodium present in the pickles and mustard, it is best to not add additional table salt to this dish. Let’s all prevent the silent killer, yeah?