NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned tuna

0.25 cup Greek yogurt

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 whole Avocado

1 tbsp Hemp seeds

2 medium Persian cucumbers

1 stalk Celery

2 tbsp Red onion

2 tbsp Fresh dill

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it with a fork.

• 2

  Finely dice the celery, red onion, fresh dill, and fresh parsley.

• 3

  Slice the Persian cucumbers in half lengthwise and use a small spoon to scoop out the seeds, creating hollow boats.

• 4

  Roughly chop the scooped-out cucumber centers and add them to the mixing bowl with the tuna.

• 5

  In a separate small bowl, whisk together the Greek yogurt, olive oil, lemon juice, sea salt, and black pepper until smooth.

• 6

  Add the dressing, diced celery, onion, herbs, and hemp seeds to the tuna mixture and stir to combine.

• 7

  Gently fold in the diced avocado, being careful not to mash the pieces.

• 8

  Spoon the tuna salad mixture generously into the prepared cucumber boats and serve immediately.