This tuna salad combines dried cranberries, crisp apple, Greek yogurt, and green onion, then rests in the refrigerator for one hour. It is served over fresh spinach and makes two plated portions.
Ingredients
- 1 (5 oz.) can tuna in water, drained
- ⅓ cup dried cranberries
- ½ sweet apple, cut into ¼-inch pieces
- 2 tablespoons Greek yogurt
- 1 green onion, chopped
- Sea salt, to taste
- Ground black pepper, to taste
- 4 cups chopped fresh spinach
Instructions
- Place the drained tuna, dried cranberries, diced apple, Greek yogurt, and green onion in a bowl.
- Season with sea salt and black pepper, then mix until the yogurt coats the ingredients evenly.
- Cover and refrigerate for 1 hour.
- Divide the spinach between two plates, using 2 cups on each plate.
- Top each plate with about half of the tuna salad and serve chilled.
Preparation Notes
Drain the tuna thoroughly before mixing so the yogurt dressing does not become watery. Cut the apple into consistent ¼-inch pieces so it stays distributed with the cranberries and onion.
Mix before the one-hour chill, then stir once more before dividing the salad. Keep the tuna mixture refrigerated until plating and return leftovers to the refrigerator promptly.
