Name: Spicy Tuna Salad with Greek Yogurt
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-inspired
Ingredients: 1/4 cup plain greek yogurt; 1 1/2 tbsp mayonnaise; 1 1/2 tbsp sriracha; 1 tbsp reduced sodium soy sauce (sub tamari for gluten free and start with 2 tsp); 1/2 tbsp rice vinegar; 2 tsp toasted sesame oil; 1 tsp honey; 2 5oz cans tuna in water, very well-drained; 1/2 cup diced celery; 1/2 cup chopped green onions (I use both white and green parts); 1/2 cup shelled edamame (cooked according to package, I use thawed from frozen)

Description

This quick and easy Spicy Tuna Salad is love at first bite! It hits all the right umami-spicy-creamy notes and is packed with protein from canned tuna, edamame, and Greek yogurt. It's the kind of no-cook lunch that actually keeps you satisfied for hours (yes, please!). Scoop it up with roasted seaweed, cucumber slices, or crackers.

Ingredients

Units Scale

1/4 cup plain greek yogurt
1 1/2 tbsp mayonnaise
1 1/2 tbsp sriracha
1 tbsp reduced sodium soy sauce (sub tamari for gluten free and start with 2 tsp)
1/2 tbsp rice vinegar
2 tsp toasted sesame oil
1 tsp honey
2 5oz cans tuna in water, very well-drained
1/2 cup diced celery
1/2 cup chopped green onions (I use both white and green parts)
1/2 cup shelled edamame (cooked according to package, I use thawed from frozen)

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Instructions

Add Greek yogurt, mayo, sriracha, soy sauce, vinegar, sesame oil, and honey to a medium mixing bowl. Whisk until smooth.
Drain tuna very well, being sure to remove all water, then add to mixing bowl. Use a fork to flake the tuna and mix into the yogurt mixture.
Add celery, green onions, and edamame. Mix to combine. I like to garnish with toasted sesame seeds! Serve with roasted seaweed snacks, crackers, sliced cucumbers, or in a rice bowl. Store in the fridge for up to 3 days.