With all of us spending more time in kitchen it was time to get cracking on a new recipe, but considering what I’ve been whipping together is ridiculous, I reached out to my friend, Brent Wilson, RD, CDE and Director of Nutrition & Wellness at i2U Culinary Solutions. I had the pleasure of interviewing Brent and co-owner, chef Jonathon Stranger on Mini-podcast #1: Food Is Medicine a few months ago. They know what they’re talking about – I hope you enjoy.
Recipe:
Comment from Brent: “One of my favorite high protein lunches is tuna salad. Most pair with bread or crackers, but my low carb alternative is CUCUMBER. Also, the recipe below uses greek yogurt in place of mayo for more protein and beneficial probiotics.”
Ingredients:
- 1/4 cup 2% Greek yogurt
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 Unit (3 oz.) pouches solid white tuna in water (such as Wild Planet No Salt Added Albacore Wild Tuna)
- 1 stalk celery, finely diced
- 1 tablespoon fresh chopped chives
- 1 cucumber
Step 1: In a small bowl, combine yogurt, Dijon, oil, salt and pepper. Set aside.
Step 2: In a medium bowl, combine tuna, celery, and chives. Add yogurt mixture; mix until well-combined. Cover and refrigerate until ready to use
Slice cucumbers into discs, scoop out a bit of the center, and arrange on a plate. Pile on some tuna salad and dig in!