Tuna salad is one of those polarizing foods. People either love it or hate it. Unfortunately for those of us who love it, so many of the tuna salads out there are loaded with mayo. That is why this version is the way to go. With non-fat Greek yogurt and a touch of olive oil, this tuna salad not only has less fat, but also gets a protein boost. Rest assured, the taste and texture are so good, you won’t even realize this version is healthier!

For journaling purposes, our 4Q Method clients can count this as a protein, which means there is still room to pair this with a healthy fat, such as avocado, olives, nuts, etc!

INGREDIENTS:

• 1 5-oz can tuna, drained

• 1-2 tbsp non-fat plain Greek yogurt (depending on how “creamy” you want it")

• 1 tbsp lemon juice

• 2 tsp extra virgin olive oil

• 1 tsp dijon mustard

• 1/8 tsp sea salt, or to taste

• ground black pepper, to taste

DIRECTIONS:

1. In a bowl, mix all ingredients until fully combined.

4Q Journaling Guide: This recipe counts as a protein.