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:

  1. 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

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*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.