Ingredients
Equipment
Method
- Step 1: Prep and Drain the Tuna
- Open the cans of tuna and drain the water completely. Place the drained fish into your medium glass mixing bowl and use a fork to flake it apart into small, even chunks.
- Step 2: Create the Creamy Dressing
- Add the plain Greek yogurt, mashed avocado, fresh lemon juice, and Dijon mustard directly into the bowl with the flaked fish. Gently fold and mash the ingredients together until a smooth, velvety dressing evenly coats the seafood.
- Step 3: Add the Crunchy Vegetables
- Toss in the finely diced celery, minced red onion, and chopped fresh parsley. Stir the mixture gently to distribute the crunchy vegetables and fresh herbs evenly throughout the salad.
- Step 4: Season and Serve
- Season the mixture with sea salt and freshly cracked black pepper to taste. Give it one final toss. Serve immediately inside crisp butter lettuce wraps, spread over toasted whole grain bread, or portion into glass containers for your weekly meal prep.
Notes
Storage Instructions: Store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. To prevent the mashed avocado from browning, press a piece of plastic wrap directly against the surface of the salad before sealing the lid.
Dairy-Free Variation: Skip the Greek yogurt entirely and substitute 1 tablespoon of extra virgin olive oil or an extra quarter of a mashed avocado for a 100% dairy-free dressing.
Extra Fiber Boost: Fold in 1/2 cup of rinsed, canned chickpeas or cannellini beans to increase the dietary fiber and stretch the recipe into larger meal prep portions.
Texture Tip: Make sure to mince the red onion very finely so it provides a sharp, pleasant crunch without overpowering the mild flavor of the albacore tuna.