Ingredients
- ½ cup whole-milk plain strained (Greek-style) yogurt
- ¼ cup mayonnaise
- 1½ tablespoons lemon juice
- 1½ tablespoons finely chopped fresh tarragon
- 1¼ teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 (5-ounce) cans no-salt-added water-packed tuna, drained and flaked
- ¾ cup finely chopped unpeeled Fuji apple
- ½ cup finely chopped sweet onion
- ¼ cup thinly sliced celery
- 4 ounces butter lettuce leaves (about 16 leaves)
Directions
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Whisk ½ cup yogurt, ¼ cup mayonnaise, 1½ tablespoons each lemon juice and tarragon, 1¼ teaspoons mustard, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add flaked tuna, ¾ cup apple, ½ cup onion and ¼ cup celery; stir until well combined. Cover and refrigerate until flavors meld, at least 1 hour and up to 4 days. Serve the tuna in lettuce leaves, about 3 to 4 leaves per serving…..
