High Protein Dill Pickle Tuna Salad
Mayo-free dill pickle tuna salad scooped up with homemade pita chips - 33g of protein per serving.
33g protein / serving
25 min
Serves 4
Recipe from YouTube by KALEJUNKIE by Nicole K. Modic
Ingredients
- canned tuna3 cans in water (360g drained)
- Dijon mustard2 tsp
- honey1 tbsp optional (20g)
- pickle juice2 tbsp
- kosher salt1/2 tsp
- black pepper1 tsp
- pita bread2 large pitas (200g)
- olive oil3 tbsp
- garlic powder1 tsp
- oregano2 tsp
- kosher salt1 tsp
- green onions5 green onions sliced
- cornichon pickles1/2 cup chopped (60g)
- celery2 stalks diced (80g)
- red onion1/4 finely diced (40g)
- fresh dill1/4 cup chopped (15g)
- chives1 bunch finely chopped
- lemon1 lemon zested and juiced
- fat-free Greek yogurt1 1/2 cups (360g)
Method
Preheat oven to 400F. Cut the pita into large squares.
Whisk the olive oil, garlic powder, oregano and 1 tsp salt; toss with the pita pieces.
Spread on a baking sheet and bake 6-7 minutes until golden brown; remove and let harden.
Add the tuna to a large bowl and mash well into tiny pieces.
Add the green onions, pickles, celery, red onion, dill, chives, lemon zest and juice, Greek yogurt, Dijon, honey, pickle juice, salt and pepper; toss to coat.
Taste and adjust seasonings. Serve with the pita chips.