Poppy Seed Greek Yogurt Tuna Salad with Apples Cranberries & Pecans is a flavorful way to get more fish into your diet.
Disclosure: This recipe post is sponsored by Dish on Fish. Thank you for supporting the organizations that support The Wholesome Dish!
Did you know that February is American Heart Month? I’m happy to help the National Fisheries Institute (NFI) encourage Americans to eat more seafood! Not only is seafood/fish delicious, it can be so good for us! Most fish is low in calories and high in protein. Studies show that people who eat fish at least two times per week have a lower risk of cardiovascular disease. Some seafoods even have extra heart-healthy benefits, like omega 3 fatty acids.
NFI has launched a blog called Dish On Fish. The website encourages Americans to eat seafood at least 2-3 times a week (following the U.S. Dietary Guidelines for Americans) in order to reap all the health benefits that seafood has to offer.
Canned tuna makes this flavorful recipe for Poppy Seed Greek Yogurt Tuna Salad with Apples Cranberries and Pecans come together in minutes. It’s got a slightly sweet & tangy sauce made with poppy seeds and greek yogurt. Chopped apples, dried cranberries, and chopped pecans give this tuna salad fantastic crunch and texture.
I served my tuna salad on romaine lettuce leaves. But, it would also be fantastic in a sandwich, wrap, or on some whole wheat crackers.
Poppy Seed Greek Yogurt Tuna Salad with Apples Cranberries & Pecans recipe
- 1/3 cup plain Greek yogurt (I used 2% fat)
- 1 tbsp. mayonnaise
- 1 tbsp. honey
- 2 tsp. red wine vinegar
- 1/2 tsp. poppy seeds
- 1/4 tsp. salt
- 1 (12 oz.) can tuna in water, well drained
- 1/2 cup chopped apples
- 1/4 cup dried cranberries
- 2 tbsp. chopped pecans
- In a medium bowl, add the yogurt, mayonnaise, honey, vinegar, poppy seeds, and salt. Whisk until well combined.
- Add the drained tuna, apples, cranberries, and pecans to the dressing. Mix well.
- Serve immediately, or store in a sealed container in the refrigerator for up to three days.
This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.