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Greek yogurt tuna salad with grapes

Greek Yogurt Tuna Salad with Grapes

Canned tuna, celery and grapes bound with plain nonfat Greek yogurt, mustard and lemon instead of mayonnaise, served on lettuce leaves. Adapted from USDA MyPlate Kitchen.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 cans light tuna packed in water 5 ounces each, drained
  • 1 cup celery chopped
  • 1/3 cup plain nonfat Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon black pepper
  • 1 cup seedless grapes halved
  • 8 inner romaine lettuce leaves for serving

Method
 

  1. Wash your hands with soap and water. Rinse the celery, grapes and lettuce under running water and pat them dry.
  2. Drain the tuna well, then press out the remaining water with a fork.
  3. In a medium bowl, stir the yogurt, mustard, lemon juice and pepper until smooth.
  4. Add the tuna and celery and stir until coated. Gently fold in the grapes.
  5. Taste, and add a pinch of salt only if needed. Cover and refrigerate until ready to serve.
  6. Spoon about 2/3 cup onto 2 lettuce leaves for each serving.

Notes

Adapted from USDA MyPlate Kitchen's Tuna Salad with Grapes (Colorado State University and University of California at Davis), with nonfat Greek yogurt, Dijon and lemon in place of mayonnaise and low-fat yogurt. Keep refrigerated and eat within 3 to 4 days.