Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 1/4 cup (60g) plain non-fat Greek yogurt
  • 2 stalks (50g) celery, finely diced
  • 2 tbsp (10g) red onion, minced
  • 1 tbsp (3g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Open the cans and pour the tuna into a fine-mesh strainer. Press down firmly with a spoon until no excess liquid remains. Transfer the tuna to the mixing bowl and use a fork to flake it into small, even pieces.
  2. Add the Greek yogurt, lemon juice, and Dijon mustard to the tuna. Stir gently until the mixture becomes velvety and every flake of tuna is evenly coated.
  3. Add the diced celery, minced red onion, and parsley. Fold these in using a bottom-to-top motion to avoid over-mashing the tuna until the vegetables are evenly distributed.