High-Protein Tuna Salad
- Time: 5 minutes
- Servings: 3
- Serving Size: 4.5 ounces
- Stage: 6 Post-Op (Transition Foods)
INGREDIENTS:
- Tunna, canned, cooked - 240 grams
- Greek yogurt, non-fat, plain - 4 oz (113 grams)
- Agave syrup - 1 tsp (7 grams)
- Dijon mustard - 1 tsp (5 grams)
- Lemon, juice only - 1/4 medium (12 grams)
- Garlic powder - 1/4 tsp
- Sea salt - 1/4 tsp
- Black pepper, ground 1/4 tsp
- Hemp seeds - 1 tbsp (10 grams)
INSTRUCTIONS:
- Mix all of the ingredients in a large 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 120
- Protein 20 grams
- Carbs 4 grams
- Fat 4 grams
- Fiber 0 grams
- Sugar 3 grams
- Iron 8% DV
- Calcium 6% DV
- Sodium 5% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Mixing tuna with greek yogurt makes it moist and easier to eat. Plus, it gives it a nice protein boost!
Tags: soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, 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.