Crunchy Tuna Salad

Dressing

• ¼ cup nonfat plain Greek yogurt
• ¼ cup low-fat mayonnaise
• 1 tablespoon whole-grain mustard
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh dill or ¼ teaspoon dried
• ¼ teaspoon kosher salt
• Ground pepper to taste

​Salad

• 2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
• 1 small carrot, diced small
• 2 stalks celery, diced small
• ¼ cup coarsely chopped celery leaves or parsley
• ¼ cup shredded radishes
• ¼ cup diced yellow bell pepper
• 2 tablespoons minced red onion
• 1 scallion, thinly sliced
• 8 large Bibb lettuce leaves

Directions

1. To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
2. To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
3. To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.​