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Light Tzatziki Tuna Salad

Course Salad
Servings 2 -3
Author Sarcastic Cooking

Ingredients

  • Salad:
  • 5 Ounces Canned Solid White Albacore Tuna in Water drained
  • 1 Persian Cucumber sliced
  • 10 Cherry/Grape Tomatoes halved
  • 2 Tablespoons Diced Red Onion
  • Pita Bread/Crackers/Pita Chips
  • Sauce:
  • 2 Tablespoons Non-Fat Plain Greek Yogurt
  • 1 ½ Tablespoons Olive Oil
  • Pinch of Salt & Pepper
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 1 Tablespoon Fresh Chopped Dill
  • 1 Tablespoon Fresh Chopped Parsley
  • 3 Pepperoncini Peppers stems removed and minced

Instructions

  1. In a small mixing bowl, whisk together the yogurt, olive oil, salt, pepper, lemon juice, lemon zest. Then mix in the herbs and minced pepperoncini peppers. Set off to the side.
  2. Add tuna, cucumber, tomatoes, and red onion to a medium mixing bowl. Add 1 to 2 tablespoons of the sauce to the salad and mix to combine. Add more salt and pepper to taste.
  3. Serve salad on crackers, pita bread, or pita chips. Store the salad in an airtight container in the refrigerator for up to three days.