Ingredients: 1 5 oz can of tuna, drained
2 hard boiled eggs, chopped
3 Tablespoons plain Greek yogurt*
2 Tablespoons finely chopped red onion
1 Tablespoon finely chopped dill pickle
¼ teaspoon dried dill
¼ teaspoon black pepper
⅛ teaspoon fine sea salt
Fresh dill, for garnish
Lettuce leaves, bread or crackers for serving
Combine: Add all ingredients into a bowl and stir to combine.
Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps.
To store: Keep leftovers in an airtight container in the fridge for 3-4 days.