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Lunch

Green Goddess Tuna Salad

Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread, in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 large clove garlic, peeled
  • 1/2 medium shallot, peeled
  • 1 cup fresh herbs with tender stems, such as dill, cilantro, basil, parsley and/or chives, plus more for garnish
  • 1/2 cup lemon juice or lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup whole-milk plain strained yogurt, such as greek-style
  • 1/2 teaspoon salt
  • 1/4 teaspoon honey
  • 1/8 teaspoon ground pepper or crushed red pepper, plus more for garnish
  • 2 (5-oz.) cans no-salt-added water-packed tuna, drained

Directions

  1. Place garlic in a food processor; pulse until chopped, about 5 seconds. Add shallot; pulse until chopped, about 5 seconds. Add herbs, lemon (or lime) juice, oil, yogurt, salt, honey and pepper (or crushed red pepper); process until totally combined and smooth, about 1 minute, scraping down sides as needed.
  2. Place tuna in a medium bowl and gently flake with a fork. Pour half of the dressing (about 1/3 cup) over the tuna; stir to combine. (Reserve the remaining dressing for another use.) Garnish with herbs and pepper, if desired.