Tuna Salad with Edamame

 

*adapted from The Healthy Meal Prep Cookbook by Toby Amidor

PREP TIME: 15 minutes COOK TIME: 5 minutes

1 cup frozen shelled edamame

4 cans chunky light tuna in water, drained

1 cans tuna, packed in oil

1 medium onion, chopped

1 jalapeno, finely diced, or pickled jalapenos

2 celery stalks, chopped

2 scallion, chopped

4 tablespoons mayonnaise

4 tablespoons nonfat plain Greek yogurt

2 tablespoons Dijon mustard

2 teaspoons freshly squeezed lemon juice

1-2 teaspoons hot sauce (optional)

⅛ teaspoon salt

¼ teaspoon pepper

I . Bring a small pot of water to a boil over high. Add the edamame and cook until heated through, about 5 minutes. Drain, then set aside to cool for at least 10 minutes. Alt: use packaged ready to eat edamame from Trader Joe's.

2. In a medium bowl, add the tuna, edamame, onion, jalapeño, celery, and scallion. Mix to evenly combine.

3. In a small bowl, mix together the mayonnaise, Greek yogurt, mustard, lemon juice, hot sauce, salt and pepper.

4. Spoon the mayonnaise dressing over the tuna, and mix to evenly coat.

Store up to 5 days in sealed container in fridge