Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories589.9 kcal (29%)
Total Fat20.5 g (29%)
Carbs64.8 g (25%)
Sugars4.9 g (5%)
Protein36.3 g (73%)
Sodium513.6 mg (26%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

5 oztuna
can, drained

1 tablespoonJapanese mayo

1 tablespoonGreek yogurt
non-fat

0.25cucumber
diced

1tomato
small, diced

6pitted olives
sliced

1 teaspoonlemon juice

½ teaspoonlemon zest

½ teaspoonsmoked paprika

1 tablespoonfresh dill
chopped

crushed red pepper flakes
optional, for heat

2tortillas
small, for serving or making chips

4shrimps
cooked and cooled
Instructions
Step 1
1. In a mixing bowl, combine the drained tuna, Japanese mayo, Greek yogurt, lemon juice, and lemon zest. Mix well until the ingredients are evenly incorporated and the mixture becomes creamy.
Step 2
2. Add the diced cucumber, diced tomato, sliced olives, and chopped fresh dill to the tuna mixture. Gently fold these ingredients into the mixture.
Step 3
3. Season the salad with smoked paprika, salt, and pepper. Adjust the seasoning to your taste. If you like a bit of heat, you can add a pinch of crushed red pepper flakes at this stage.
Step 4
4. To make tortilla chips (optional), preheat your oven to 350°F (175°C). Cut the tortillas into triangles, place them on a baking sheet, and lightly brush with olive oil. Bake for about 8-10 minutes or until they turn crispy and golden brown.
Step 5
5. Serve the tuna salad in a bowl or on a plate, garnished with additional dill if desired. You can enjoy it with the tortilla chips on the side.
Notes
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