Ingredients
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1 large clove garlic, peeled
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1/2 medium shallot, peeled
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1 cup fresh herbs with tender stems, such as dill, cilantro, basil, parsley and/or chives, plus more for garnish
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1/2 cup lemon juice or lime juice
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1/4 cup extra-virgin olive oil
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1/4 cup whole-milk plain strained yogurt, such as Greek-style
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1/2 teaspoon salt
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1/4 teaspoon honey
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1/8 teaspoon ground pepper or crushed red pepper, plus more for garnish
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2 (5-oz.) cans no-salt-added water-packed tuna, drained
Directions
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Place garlic in a food processor; pulse until chopped, about 5 seconds. Add shallot; pulse until chopped, about 5 seconds. Add herbs, lemon (or lime) juice, oil, yogurt, salt, honey and pepper (or crushed red pepper); process until totally combined and smooth, about 1 minute, scraping down sides as needed.
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Place tuna in a medium bowl and gently flake with a fork. Pour half of the dressing (about 1/3 cup) over the tuna; stir to combine. (Reserve the remaining dressing for another use.) Garnish with herbs and pepper, if desired.
To make ahead
Refrigerate dressing (Step 1) in an airtight container for up to 3 days.
Nutrition Information
Serving Size: ¾ cup
Calories 278, Fat 15g, Saturated Fat 3g, Cholesterol 36mg, Carbohydrates 4g, Total Sugars 2g, Added Sugars 0g, Protein 31g, Fiber 0g, Sodium 355mg, Potassium 352mg
EatingWell.com, February 2024