Mexican Tuna Salad

Ingredients

• Whole Grain Crackers7 cracker (35 g)
• Celery1 stalk (40 g)
• Cucumber1/3 cup (40 g)
• Onion1/3 count (50 g)
• Tomato1/2 count (65 g)
• Lemon Juice2 tablespoon (30 g)
• Yogurt2 tablespoon (30 g)
• Olive Oil1 teaspoon (3 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Chop the onion and celery. If desired, you can wash the onion with salted water to reduce the bitterness.

2. 2

   Step 2

   Drain the tuna and mix with the onion, celery, plain yogurt, half the lemon juice, salt and pepper to taste. Set aside.

3. 3

   Step 3

   Separately, slice the cucumber and tomato. Season with the oil, the remaining lemon juice and salt and pepper.

4. 4

   Step 4

   Serve the tuna, crackers and vegetables on a plate. If you wish, you can add lettuce leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mexican Tuna Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.