Spring Tuna Salad

This quarter at school has been crazy so far, I am taking the max credit hours allowed while still working part time as well as renovating  our new house with my Husband. Needles to say, this means I need low cost, fast and healthy food on the go! My favorite lunch this quarter has been tuna salad. I love it because it takes a few minutes to make and costs very little.  This salad is also perfect for springtime because it is light and utilizes crunchy spicy radishes which are in season right now. 

Normally, I am not a big canned tuna fan, it reminds me of my old college days when I would eat those nasty tuna and cracker combos out of the vending machine during late night study sessions ( oh to have the iron stomach of a 19 year old again!). However, by using chunk light canned tuna and brightening the salad with lemon juice, creamy greek yogurt and dill, it tastes bright, lemony and fresh instead of dark and oily. Enjoy!

Spring Tuna Salad 
Makes 4 servings

  • 2 cans chunk light tuna
  • 1/4 cup plain greek yogurt
  • 3 tablespoons lemon juice 
  • 1 tablespoon fresh dill, minced 
  • 2 teaspoons olive oil 
  • 1/4 to 1/2 cup celery, small dice 
  • 1 bag romaine lettuce 
  • 3-4 radishes, sliced
  • Salt to taste 

Combine tuna, greek yogurt, lemon juice, dill, olive oil and celery in a bowl. Mix to combine. Taste and season with salt or add more lemon juice if desired. Serve on top of romaine lettuce and radishes.