Ingredients:

  • 2 (5-ounce/142g each) cans tuna in water, drained
  • 1 ripe avocado, pitted and mashed (about 1/2 cup/113g)
  • 1/4 cup (57g) plain nonfat Greek yogurt
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1/4 cup (30g) finely diced red onion
  • 1/4 cup (25g) chopped celery
  • 2 tablespoons (15g) chopped fresh parsley
  • 1 tablespoon (10g) Dijon mustard
  • 1 hard-boiled egg, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Drain the Tuna: Ensure the tuna is thoroughly drained to avoid a watery salad.
  2. Mash the Avocado: In a medium bowl, mash the avocado until smooth and creamy.
  3. Combine Wet Ingredients: Add the Greek yogurt, lemon juice, olive oil, and Dijon mustard to the mashed avocado. Whisk until well combined.
  4. Add the Tuna and Other Ingredients: Gently flake the drained tuna into the bowl. Add the red onion, celery, parsley, and chopped hard-boiled egg.
  5. Mix and Season: Gently fold all ingredients together until just combined. Avoid overmixing. Season with salt and pepper to taste.
  6. Taste and Adjust: Give it a taste! Adjust seasoning with more lemon juice, salt, or pepper as needed.
  7. Serve Immediately or Chill: Serve immediately or chill in the refrigerator for at least 30 minutes for the flavors to meld.