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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 or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.
INGREDIENTS
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1 large clove garlic, peeled
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1/2 medium shallot, peeled
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1 cup fresh herbs with tender stems, such as dill, cilantro, basil, parsley and/or chives, plus more for garnish
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1/2 cup lemon juice or lime juice
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1/4 cup extra-virgin olive oil
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1/4 cup whole-milk plain strained yogurt, such as Greek-style
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1/2 teaspoon salt
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1/4 teaspoon honey
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1/8 teaspoon ground pepper or crushed red pepper, plus more for garnish
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2 (5-oz.) cans no-salt-added water-packed tuna, drained
INSTRUCTIONS
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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.
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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.
