Ingredients
Nutrition per serving
- Calories
- 200
- Protein
- 26 g
- Carbs
- 6 g
- Fat
- 8 g
- Saturated fat
- 2 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 500 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Flake the tuna into a bowl and stir in the yogurt, mayonnaise and mustard.
Fold in the celery, pickles, onion, dill, lemon juice and pepper. Taste and add salt if needed.
Spoon into lettuce leaves, wrap and eat.
Tips
- Drain the tuna really well so the salad is not watery.
- Keeps 2 days in the fridge; fill the lettuce just before eating.
- Add chopped hard-boiled egg or avocado for extra richness.
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Gear that helps
- Citrus squeezer Every drop of juice, no seeds.
- Salad spinner Dry greens so dressing actually sticks.
- Silicone spatula set Folds, scrapes and stirs without scratching pans.
- Mixing bowl set Nesting bowls for every prep job.
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