- 5 ounces tuna (drained)
- 1/4 cup cucumber (chopped, about 1 Persian cucumber)
- 1 1/2 tablespoons dried tomatoes (chopped sun-)
- 2 tablespoons crumbled feta
- 1/2 teaspoon dried dill
- 1/3 cup non fat greek yogurt
- 1 tablespoon milk
- 2 teaspoons oil (based salad dressing, Italian, Greek, or similar)
- 1/2 avocado (mashed)
|Calories150Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alex 20 Mar 2017
Amazing! I'm definitely making it again. Can't wait to let my friends try it! Although I won't add any salt next time, it was a tiny bit too salty (tuna and dried tomatoes are salty enough on their own for my taste).
Antoinne Knight 17 Mar 2017
good will make again and great substitute for traditional tuna that im always used to making also has great blend of flavors
Kristy Gentz Rogers 15 Mar 2017
I didn't have an avocado and I added some chili and it was absolutely yummy! I'll be making this dish again for sure.
Cherish Life 13 Mar 2017
Very good, basic recipe. The only reason I didn't give it 5/5 is because it's not a dish that I would serve at a special occasion. The low mercury tuna only came in 3 oz packages, so I doubled the ingredients (excluding the milk), used a whole organic cucumber. and plain EVOO (instead of salad dressing). The recipe turned-out great. I served the tuna in a high-protein pita pocket with a spring salad mixture. Next time I'll add even more vegetables.