from Fit for Life
I love tuna salad as a lunch option. I vaguely remember trying the South Beach Diet when I was about 20 and I opted for a tuna salad salad everyday! It's filling and delicious but can sometimes be overloaded with fat if you make it the traditional way. Well, I found a way to make it less fattening and therefore perfect for my 90 Day Challenge! The secret? Swap Greek yogurt for the mayo!
Start by draining your tuna if necessary. The John West tuna I used is now non-draining so it makes things super clean. Boil two eggs. Dice up your celery.
Once the eggs have boiled and cooled, peel and remove the yokes. Dice the egg whites. Add greek yogurt, egg whites, celery and mustard and gently mix.
Taste and see if you require additional seasoning and add if necessary. Watch your salt intake though! Spoon 1 cup of the tuna salad onto a bed of lettuce. I used a mixed green selection. I also added quartered artichoke hearts to mine. Yum! Add a spritz of vinegar dressing if needed... I actually add a few splashes of red wine vinegar.
3 cans tuna in water ( I use John West here in the UK)
2 hard boiled egg whites
3/4 cup plain greek yogurt
2 stalks diced celery
1 tsp Colman's mustard
Salt and pepper
Optional additions: onions, regular mustard, seasoning
Serve on a bed of lettuce, with additional fresh veggies if desired. I sprinkled a little red wine vinegar onto mine!
As calculated on Myfitnesspal.com Username: Jamiegunter1
|John West - Tuna Chunks In Spring Water (Drained), 3 Can (112g)||381||0||2||91||1,200||0|
|Yeo Valley Organic - Greek Style Yogurt, 170 g||228||11||17||8||153||11|
|Egg White - Hard Boiled, Whites Only, 2 Large Egg White||34||0||0||7||110||0|
|Celery - Raw, 2 stalk, medium (7-1/2" - 8" long)||11||2||0||1||64||1|
For more 90 Day Challenge Recipes, see the Food/Recipe tab or click here!
Hope everyone has an amazing start to their week!!!