NUTRITION

SERVINGS

INGREDIENTS

150 grams Yukon Gold potatoes

5 oz Skipjack tuna

0.5 cup Sweet corn

0.25 cup Plain Greek yogurt

1 tbsp Avocado oil mayonnaise

1 tbsp Fresh lemon juice

2 tbsp Red onion

1 stalk Celery

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and add the cubed Yukon Gold potatoes.

• 2

  Cook the potatoes for 10 minutes, then add the sweet corn to the same pot for the final 2 minutes of boiling.

• 3

  Drain the potatoes and corn, then rinse with cold water to stop the cooking process and let them cool completely.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, sea salt, and black pepper until smooth.

• 5

  Add the drained tuna, cooled potatoes, corn, diced red onion, diced celery, and chopped fresh dill to the bowl.

• 6

  Gently fold all ingredients together until the tuna is well distributed and everything is coated in the dressing.

• 7

  Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.