Tuna Salad forever has my heart.

I come back to this recipe again and again. I place it on a salad with avocado and veggies like carrots and radishes. I roll it into a whole wheat wrap with dried cranberries and romaine lettuce. I use it on sandwiches with my favorite healthy bread, butter lettuce and avocado or I make it a tuna melt with my favorite cheese.

Curious what my favorite healthy breads are? Check out my healthy carbohydrate guide.

Curious what dairy I prefer for cheese? Check out my healthy food swap guide.

The possibilities are endless and it is so easy to make. It is my lazy go to for lunch when it’s been one of those busy days and I don’t want to spend more than three minutes in the kitchen.

Here’s how you can make the magic happen.

Ingredients:
1 can of your favorite tuna*
3-4 spoonfuls of your favorite dairy-free yogurt**
1/2 TBSP. lemon or lime juice
1/2 TSP. red wine vinegar or ACV
1/2 TSP. dried parsley
salt and pepper to taste

Method:
Combine all the above ingredients in a bowl. Use a fork to break up the tuna. Stir to combine.

Prepare to meet your new favorite tuna salad recipe. Your tastebuds will thank you!

*I like Wild Planet Foods and Safe Catch brands. Note that most cans of tuna claim 2 serving sizes. Remember that a serving size doesn’t dictate your hunger. Personally, I am usually hungry for the whole can and like to stack my sandwich high, but on some days I don’t finish the whole sandwich and that is ok too.

**I like Forager Project cashewgurt, it has a mild flavor that doesn’t overwhelm like almond or coconut yogurt.