Can you think of a better, more hearty spring time snack than a healthy tuna salad? Don’t answer that…I’m sure you can, but this one is awesomely delicious too!
If you love tuna salad, you will love this alternative. “But how can this tuna salad be an alternative to tuna salad,” you say? Tuna salad is tuna salad, right? Wrong!
To put it into perspective, think of the tuna you used to use as chicken legs- fatty, yummy, but not that healthy- and the albacore tuna you will now use as chicken breast- lean, yummy, and healthy. The key to eating well is to use meats that are lean and have the least amount of fat as possible.
In this recipe, I also substitute mayo for greek yogurt, which tastes almost exactly the same and is waaaaayy healthier for you.
1 can of albacore tuna (drained)
1 tbs mustard
1 tbs diced onion
2 tbs plain Greek yogurt
¼ cup chopped celery
2-4 lightly salted rice cakes, brown rice cakes or 2 slices of whole wheat toast
Dash of sea salt
In a small bowl, mix the tuna, Greek yogurt and mustard. Fold in the onion, celery and a dash of sea salt. Serve on rice cakes or as a sandwich on the slices of whole wheat toast. Yum!
To change things up, the tuna can be replaced with shredded chicken breast, either from the can or prepared as show in my “Meal Prep 101” post here.
To make this snack vegan-friendly, substitute the Greek yogurt with soy yogurt. For the tuna alternative, follow the below substitute instructions:
Drain and rinse one 15 oz can of chickpeas (garbanzo beans). Place in a food processor and pulse two to three times for a rough chop. Add in umeboshi vinegar (makes the seafood-like flavor), soy yogurt, mustard, celery and onions. Super yum!
Suggested seasonings- celery seeds, paprika, and cayenne pepper