Serves 1
Directions
- 1Hard boil the eggs, then peel and separate yolks from the whites.
- 2Drain the tuna well.
- 3Add the egg whites, tuna, celery, spring or red onions and dill pickle to a bowl.
- 4In a separate bowl, mix together the Greek yoghurt, Dijon mustard, egg yolks, garlic powder, salt and pepper.
- 5Pour the sauce over the tuna mixture and stir until well combined.
- 6Serve on toasted sourdough, in a sandwich, on crackers, or enjoy it straight from the bowl.
Ingredients
- 2 large egg
- 1 can tuna
- 1 stalk celery, finely diced
- 2 tbsp spring onion, finely sliced
- 1 dill pickle, finely diced
- 1/2 cup greek yoghurt
- 1 tsp dijon mustard
- 1/2 tsp garlic powder
- salt (optional)
- pepper (optional)
Equipment
bowl
Tips
- Serve on toasted sourdough, in a sandwich, on crackers, or enjoy it straight from the bowl.
- Red onions can be used as an alternative to spring onions.
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