NUTRITION

SERVINGS

INGREDIENTS

7 oz Canned tuna in water

0.25 cup Plain Greek yogurt

1 tbsp Dijon mustard

2 stalk Celery

2 tbsp Red onion

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Avocado

4 leaf Romaine lettuce

PREPARATION

• 1

  Drain the canned tuna thoroughly in a fine-mesh sieve to remove all excess water.

• 2

  Finely dice the celery stalks and the red onion into uniform pieces for a consistent crunch.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.

• 4

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

• 5

  Use a fork to flake the tuna and fold it into the dressing until every piece is well-coated.

• 6

  Wash and pat dry the romaine lettuce leaves, then lay them flat on a serving plate.

• 7

  Divide the tuna salad evenly among the lettuce leaves.

• 8

  Slice the half avocado into thin wedges and place them on top of each tuna boat before serving.