Makes: 2 servings
Ingredients:
- 2 – 5 oz cans tuna, drained
- ¼ cup plain Greek yogurt
- 1 stalk celery chopped
- 1/4 cup diced dill pickles
- 1 tbsp mayonaise
- 1 tbsp Dijon mustard
- 2 tbsp parsley, chopped
- 1 tsp Garlic powder
- 1 tsp salt
Instructions:
- Combine all ingredients in a bowl and mix to combine.
- Store in the fridge for up to 3 days.
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