Tuna Salad
Author: 
Serves: 2- 4
 
Ingredients
  • 2 (5 oz) cans of tuna, drained
  • 4 eggs
  • ¼ large red onion, finely diced
  • ½ cup corn, drained
  • 1 stalk of celery, diced (you can also just add more red onion instead)
  • ⅔ - ¾ cup dairy free yogurt
  • 1⅓ tbsp dijon mustard
  • 1 tsp Italian seasoniong
  • 3 tbsp of lemon juice (adjust according to how tangy your yogurt is)
  • Salt and black pepper
Instructions
  1. Hardboiled eggs: Place 4 eggs in a pot and fill it with water bring to a boil. Remove from heat and let it sit covered for 10 mins. After 10 mins, drain the eggs and place it in a bowl of cold water. When it has cooled down, peel and dice the eggs to fine pieces.
  2. Tuna Salad: in a bowl, add all the ingredients together.
  3. Mix thoroughly, if you want it more creamy you can add more yogurt.
  4. Taste and adjust seasonings.
  5. You can eat it right away or place in fridge to let it become cold. (personally cold tuna salad tastes better)
Nutrition Information
Calories: 196 kcal (for 4) Fat: 7.4g Carbohydrates: 6.2g Protein: 25.3g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/08/17/best-ever-tuna-egg-salad-no-mayo-dairy-free/