27.2.12

Classic Tuna Salad with Fresh Dill

This recipe is a great way to cut back on the mayo!



From The New Lighthearted Cookbook

1 Can (6 oz) tuna, packed in water (I used two cans)
¼ C diced celery (I also added bell peppers and carrots so I just used one celery stick)
¼ C Chopped Fresh Dill (I used about 1 TBSP dried)
2 Tbsp Chopped Fresh Parsley (I used 1 Tbsp dried)
2 Tbsp chopped chives or green onion
2 Tbsp Light mayonnaise
2 Tbsp lo-fat plain yogurt
½ Tsp Dijon Mustard (I used 1 Tsp)

In bowl, mash tuna with juices. Add celery and other veggies, dill, parsley, chives, mayo, yogurt, mustard, salt (I used garlic salt), pepper; mix well.

If you only have tuna packed in oil, drain well and rinse and add more yogurt to taste.