Mediterranean tuna salad with lemon, red pepper & oregano

PersonalPoints™ per serving

Total Time: 20 min

Prep: 20 min

Cook: 0 min

Serves: 4

Easy

When the mayo jar is empty but you're in the middle of making a tuna sandwich, reach for plain nonfat yogurt instead ... This easy tuna salad recipe is bursting with Mediterranean flavors—and it is ready in just 20 minutes. Serve it on its own, on a sliced of toasted wheat bread, or atop a bed of peppery arugula or milder-flavor baby spinach. We’ve opted for plain Greek yogurt instead of mayonnaise to give this dish a boost of protein while maintaining its creaminess. You’ll need just half a lemon to produce enough zest and juice for this recipe. Red bell peppers give this dish color and sweetness, but you can substitute a yellow or orange one. Don’t substitute a green bell pepper though, as their flavor isn’t sweet enough.

Ingredients:

¼ cup plain fat free Greek yogurt
2 tsp fresh oregano, minced
2 tsp fresh parsley, minced (plus extra for garnish)
¾ tsp fresh lemon juice
¼ tsp lemon zest, finely grated
¼ tsp minced garlic
¼ tsp kosher salt
⅛ tsp black pepper
6 oz canned chunk white tuna in water, well-drained
½ cup sweet red pepper, diced
½ cup uncooked celery, thinly sliced
1 tbsp uncooked shallots, minced

Instructions

In a medium bowl, whisk together yogurt, oregano, parsley, lemon juice, lemon zest, garlic, salt, and black pepper.
In another medium bowl, combine drained tuna, red pepper, celery, and shallot; spoon the yogurt mixture over the tuna mixture and gently fold to combine. Garnish with chopped parsley.
Serving Size: 1/2 cup!