wgEyap7QQWTp0Dm4zvTo_IMG_2452 tuna saladHere is Craig Claiborne’s version of the classic lunchbox staple Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Yield :

  • Makes 6 servings .

Ingredients :

  • Four, 5-ounce cans Starkist® Chunk Light Tuna in water
  • ¼ cup plain, nonfat Greek yogurt
  • ¼ cup light mayonnaise
  • 1 cup celery, diced (about 3 stalks)
  • ¼ cup red onion, diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Mt. Olive® No Sugar Added Sweet Relish
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • black pepper, to taste

Preparation :

  • Drain the tuna very well by placing a colander in the sink. Empty the tuna in it, and gently press the water out with a rubber spatula.
  • Add the rest of the ingredients to a large mixing bowl, and stir to combine.
  • Add the drained tuna and stir to combine; serve chilled.

Nutritional Info :

  • smart points 2
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