Ingredients
1 can (5 oz) water-packed tuna, drained
1 small cucumber, diced
1 ripe avocado, mashed
2 tbsp plain Greek yogurt (non-fat)
1 tbsp fresh lemon juice
2 tbsp finely chopped red onion
1 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1 tbsp chopped fresh dill
Instructions
Drain the tuna thoroughly and flake it into a mixing bowl using a fork.
Add mashed avocado and mix gently to combine.
Fold in diced cucumber, chopped red onion, Greek yogurt, lemon juice, and olive oil.
Season with salt, pepper, and fresh dill.
Chill in the refrigerator for 10-15 minutes before serving.
Notes
For best texture, use fresh dill and red onion (not dried)
Add cherry tomatoes or bell pepper slices for extra crunch.
Store leftovers in an airtight container in the fridge for up to 24 hours.
Adjust dressing consistency with water or additional yogurt as needed.
- Prep Time: 15
- Category: Low Calorie Meals
- Method: No-cook
- Cuisine: American, Mediterranean
- Diet: Low-carb, Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 100mg