Inspired by how well my Not-so-Devilish Eggs turned out, I decided to make a healthier version of Tuna Salad.
I took a can of tuna (packed in water) and mixed it with my leftover nonfat Greek yogurt, lots of Dijon Mustard and paprika. The result was a creamy yet spicy tuna salad. And it's delicious! I sliced up an avocado and some cheese and brought out my box of crackers. I also have some leftover Edamame Hummus that tastes great with the avocado and crackers.
This is a light lunch, but it's packed with great flavors! I'm going to have to go back to the store and load up on this Greek yogurt. I like how versatile it is.
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