- 1/2 cup shelled edamame
- 2 (5.3 ounce) cans tuna in water, drained
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped onion
- 1/4 cup sliced almonds
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- salt and ground black pepper to taste
- Bring a pot of water to a boil. Add edamame and cook uncovered until bright green, about 3 minutes. Drain.
- Combine the edamame with tuna, Greek yogurt, tomatoes, onion, almonds, mustard, soy sauce, lemon juice, salt, and pepper in a medium bowl.
07/16/2019
recipepes.com
low-fat tuna salad with edamame and tomato, recipe
PT15M
PT1H
5
455 calories
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