Healthy Tuna Salad with Greek Yogurt

Add drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, pepper and salt into a large bowl. Toss to combine, breaking up any large chunks of tuna meat. 2. 2 5 oz cans tuna,¼ cup plain Greek yogurt,1 stalk celery,¼ cup red onion,¼ cup dill pickles,1 Tablespoon mayonnaise,1 Tablespoon Dijon or German mustard,1 Tablespoon parsley,½ teaspoon ground pepper,½ teaspoon sea salt Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. 3. Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.