Name: Tuna crunch bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 1/2 (5-oz) cans light tuna in water, drained; 1 stalk celery, finely diced; 2.5 oz cucumber, diced; 1 green onion, thinly sliced; 3 tbsp nonfat Greek yogurt; 2 tsp Dijon mustard; 1 tbsp raw sunflower seeds; 1 tsp sesame seeds; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 white pita bread

Nutrition

Per serving

463 calories

Protein: 46g; 41% of calories
Carbs: 44g; 39% of calories
Fat: 10g; 20% of calories

Instructions

Prep 10 min · Cook 5 min

Preheat the oven to 375°F. Place the pita bread on a baking sheet and toast for 5 to 7 minutes until warm and slightly crisp. Meanwhile, prepare the vegetables.
In a small bowl, combine the drained tuna, celery, cucumber, and green onion.
Stir in the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until the tuna mixture is creamy and well coated.
Top the salad with the sunflower seeds and sesame seeds. Serve immediately with the toasted pita on the side.

Nutrition

Ingredients

Instructions

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