Healthy Tuna Salad
- Time: 5-10 minutes
- Servings: 2
- Serving Size: 5.0 ounces
- Stage: Post-recovery
INGREDIENTS:
- Celery - 1 stalk (40 grams)
- Red or yellow onion - 1/4 medium (40 grams)
- Tuna, canned, cooked - 120 grams or 4 ounces
- Greek yogurt, non-fat, plain - 2 oz (57 grams)
- Agave syrup - 1 tsp (7 grams)
- Dijon mustard - 1/2 tsp (3 grams)
- Lemon, juice only - 1/4 medium (12 grams)
- Garlic powder - 1/8 tsp
- Sea salt - 1/4 tsp
- Black pepper, freshly ground - 1/8 tsp
- Hemp seeds - 1 tbsp (10 grams)
INSTRUCTIONS:
- Chop the celery and red onion. Drain excess water from the canned tuna.
- Mix all of the ingredients in a bowl. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days (may vary depending on expiration date of the Greek yogurt).
NUTRITION FACTS per serving:
- Calories 125
- Protein 17 grams
- Carbs 8 grams
- Fat 3 grams
- Fiber 1 grams
- Sugar 5 grams
- Iron 8% DV
- Calcium 6% DV
- Sodium 21% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Greek yogurt is a better option for tuna salads than mayo because of its higher protein content. Just make sure to use non-fat and plain (no flavor) to avoid added calories and artificial sweeteners.
Tags: soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.