Ingredients
1 can light tuna in water, drained
½ medium avocado, mashed
2 tablespoons plain Greek yogurt
¼ English cucumber, diced
2 tablespoons chopped green olives
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
¼ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions
- Dice the cucumber, chop the olives and dill; set aside.
- In a bowl, mash the avocado until smooth.
- Add Greek yogurt, cucumber, olives, dill, lemon juice, garlic powder, salt, and pepper. Stir to combine.
- Drain the tuna, flake it into the bowl, and gently fold into the mixture.
- Serve on toast, in wraps, lettuce cups, or however you like. Store leftovers in an airtight container in the refrigerator for 1‑2 days.
Notes
- For a dairy‑free version, omit the Greek yogurt and use additional avocado.
- Add crunch by substituting or adding celery or red bell pepper.
- Swap fresh dill with parsley, chives, or basil if preferred.
- For more zing, mix in a little Dijon mustard or hot sauce.
- Boost protein by adding a chopped hard‑boiled egg or hemp seeds.
- The lemon juice helps slow browning of the avocado—eat within 1‑2 days for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No‑Cook
- Cuisine: Fusion / Modern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 35mg
