This recipe was inspired by Autumn Calabrese and her recipe in the Fixate cookbook. I added more mustard, green onion, a little Greek yogurt to make it creamier, and salt and pepper. I also left out the tarragon. Delicious! Next time, I think I will double the batch so I can have it for more than just a couple lunches.
Clean Eating Tuna Salad
1/2 red or orange bell pepper, chopped finely
2 green onions, minced
2 cans tuna in water, drained
1 1/2 Tbsp. dijon mustard
1 Tbsp. Greek yogurt
1 Tbsp. extra-virgin olive oil
Black pepper and Himalayan salt to taste
Serve over spinach leaves with tomato. Serves two.
21 Day Fix Container Counts: One red, one green, one tsp.
