MAKES 3 SERVINGS / PREP: 10 MINUTES / TOTAL: 10 MINUTES
Seafood and fish are nearly always served with lemon. It’s a culinary tradition that dates back hundreds of years, as the lemon is essential in neutralizing any fish odor and providing a bright pop of fresh flavor. Fish and seafood are loaded with protein and extremely low in calories—perfect staples for any weight-loss plan. Canned tuna is inexpensive, not to mention extremely convenient and well tolerated after surgery. This tuna salad combines flavorful dill with fresh lemon.
1 (5-ounce) can water-packed tuna
2 tablespoons freshly squeezed lemon juice
1 tablespoon mayonnaise
1 tablespoon plain Greek yogurt
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
1 In a fine-mesh sieve, drain the tuna over the sink. Transfer it to a small bowl.
2 Add the lemon juice, mayonnaise, Greek yogurt, dill, garlic powder, mustard, and pepper to the bowl, and mix with the tuna until well combined.
3 Serve right away or cover and refrigerate overnight to improve the flavors.
Ingredient tip: There can be many variations to tuna salad to keep it exciting. Here are a few other options to try:
•Add pickles, chopped fresh onion, peas, or sunflower seeds on a general diet.
•Swap the mayo for avocado to make things extra creamy and get more healthy fat.
•Mix plain tuna with one of the seasonings or dressings from chapter 10.
Per Serving (¼ cup): Calories: 82 Total fat: 4g Sodium: 240mg Total carbs: 0g Sugar: 0g Fiber: 0g Protein: 11g
¼ cup ½ cup ½ to 1 cup