Greek Yogurt Tuna Salad

This Greek Yogurt Tuna Salad is super easy, required no cooking (if you get pre-boiled eggs), and is ready in minutes. The stars of this recipe are tuna and Greek Yogurt. Tuna is a great source of Omega-3s and Greek Yogurt is a fantastic source of probiotics.

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About the Omega-3s in Tuna

Tuna is a fantastic source of DHA Omega-3. Omega-3sm which are known as anti-inflammatories may help improve cognitive function, memory, and focus. Adequate OMega-3 consumption may also reduce the risk of depression, anxiety, ad bipolar disorder as well as symptoms of asthma. For adequate omega-3 intakes, eat cold-water fish like tuna or salmon about 2 times a week, and include plant-based ALA omega-3 foods like chia seeds, flaxseeds, and walnuts in your diet as well.

About the Probiotics in Greek Yogurt

Greek yogurt is a well-known source of gut-healthy probiotics. Probiotics and gut health have been linked to reduced risk of chronic diseases, autoimmune diseases, and neurodegenerative diseases. Gut health also appears to play a role in mood and mood disorders.

Look for Wild Caught, Mercury Tested

When purchasing Tuna in a pouch, look for wild-caught, mercury-tested tuna. Some tuna can contain mercury, so look for brands that insure low-mercury tuna through 3rd party testing like the Wild Planet, No Salt Added Tuna Pouches.

Serves 2

Ingredients

2.6 oz. wild-caught Tuna Pouch (1/2 cup), I like the Wild Planet, No Salt Added Tuna Pouch
1/4 cup Greek Yogurt
2 cloves garlic, minced
1 Boiled egg, chopped
1 tablespoon Dill Relish
1/2 cup white onion, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice

Instructions

Combine all the ingredients and keep in the refrigerator until you are ready to serve.
This Low Carb Tuna salad tastes great on a green salad, sandwich, or crackers.

Some of my Favorite Healthier Crackers and Chips Include:

How to Boil an Egg

Gently place the eggs in a pot of cold water. Make sure there is enough water in the pot to cover the eggs.
Bring water to a boil, then remove the pot from heat.
Cover the poot with a lid and let the eggs sit in the pot for about 12 minutes.