Classic Tuna Salad
This is my standard "fall-back" salad since my gastric bypass surgery...
- 2 large hard-boiled eggs, chopped egg-whites only
- 5 six-ounce cans of tuna, drained and flaked
- 2 tbsp reduced-fat mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tsp yellow mustard
- 4 chopped celery stalks
- 1/4 cup dill pickle relish
- 1 tsp cracked black pepper
- 1/2 tsp kosher salt
- 1 tsp fresh chives (chopped)
Combine all ingredients in a large bowl and serve on bread, with salad greens or crackers - makes about 8 servings (1/2 cup each).
Saturated fat: .5g
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