NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned tuna in water

0.25 cup Non-fat Greek yogurt

1 tbsp Extra virgin olive oil

1 tbsp Capers

2 tbsp Red onion

1 stalk Celery

1 tbsp Lemon juice

1 tsp Dijon mustard

4 whole Kalamata olives

2 cup Baby arugula

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl.

• 2

  In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard until smooth.

• 3

  Add the finely diced red onion, chopped celery, capers, and sliced Kalamata olives to the bowl with the tuna.

• 4

  Pour the dressing over the tuna mixture and stir gently to combine, seasoning with sea salt and black pepper.

• 5

  Arrange the baby arugula, sliced cucumber, and halved cherry tomatoes on a large plate or in a bowl.

• 6

  Scoop the tuna salad onto the bed of greens and garnish with fresh parsley before serving.