Description
A quick, protein-rich lunch bowl using Greek yogurt for a lighter, fresher alternative to traditional tuna salad.
Ingredients
Scale
- 2 6.7 oz jars tuna, drained
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 cucumber, shredded
- 1 carrot, shredded
- 4 scallions, finely sliced
- 1/2 fennel bulb, finely sliced (or celery)
- 1/2 bunch parsley, finely chopped
- Salt and freshly cracked pepper to taste
- Large leaf lettuce, toast, or crackers for serving
Instructions
- In a bowl, combine the Greek yogurt, Dijon mustard, and drained tuna.
- Use a fork to smash the tuna until it flakes apart and is fully coated by the yogurt.
- Sprinkle the mixture with salt and freshly cracked pepper.
- Add the shredded cucumber, shredded carrot, sliced scallions, sliced fennel, parsley, and lemon juice to the bowl.
- Mix all ingredients together until combined.
- Taste the mixture and adjust salt and pepper seasoning as needed.
- Serve the tuna mixture over large leaf lettuce or with toast or crackers.
Notes
- This recipe offers a lighter texture and brighter flavor compared to mayonnaise-based tuna salads.
- You can prepare the vegetables ahead of time for faster assembly during the week.
- For a different texture, substitute the shredded cucumber and carrot with finely diced versions.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
- Cholesterol: 60
Keywords: Greek Yogurt Tuna Bowl, High Protein Lunch, Healthy Bowl Recipes, No Cook Meals, Easy Lunch Ideas, Clean Eating Recipes, Quick Lunch