Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Serve it as a lettuce wrap, regular wrap, with crackers for snacking, or make it into a melt with extra cheese on top!
  • 1 (5 oz.) can chunk light tuna, well drained (4 oz. dry weight)
  • 1 cup fresh baby spinach, roughly chopped
  • 1/3 cup plain Greek yogurt (see notes)
  • 1/4 cup shredded mozzarella cheese
  • 1 roma tomato, seeded and chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

  1. Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!
I use non-fat Greek yogurt, since that’s what we have on hand. You could also substitute mayonnaise if you prefer.
You could substitute halved cherry or grape tomatoes for the Roma tomato if you prefer. You need about 1/3 - 1/2 cup.
We like this served in a wrap or lettuce wrap, with crackers, or as a warm open-faced tuna melt with extra mozzarella cheese melted on top


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