This recipe packs a big protein and omega-3 fatty acid punch thanks to canned tuna, which is also simple and pantry friendly.
– 1 large clove garlic, peeled – 1/2 medium shallot, peeled – 1 cup fresh herbs with tender stems, such as dill, cilantro, basil, parsley and/or chives, plus more for garnish
– 1/2 cup lemon juice or lime juice – 1/4 cup extra-virgin olive oil – 1/4 cup whole-milk plain strained yogurt, such as Greek-style –
– 1/2 teaspoon salt – 1/4 teaspoon honey – 1/8 teaspoon ground pepper or crushed red pepper, plus more for garnish – 2 (5-oz.) cans no-salt-added water-packed tuna, drained
In a food processor, add the garlic and pulse for about 5 seconds, or until chopped. Add shallot; pulse 5 seconds or until chopped.
Add the herbs, oil, yogurt, lemon or lime juice, salt, honey, and pepper (or crushed red pepper); process for one minute, scraping down the sides as necessary, until everything is completely blended and smooth.
Transfer tuna to a medium-sized bowl and use a fork to carefully flake it.
Transfer around 1/3 cup of the dressing onto the tuna and mix well. (Save any leftover dressing for another occasion.) If desired, garnish with pepper and herbs.
Today's horoscope: May 6, 2024