4 original egglife® wraps
2 cans Wild Planet Skipjack Tuna, drained
1/3 cup plain Greek yogurt (adjust for creaminess)
2 tablespoons stone ground mustard
1 celery stalk, finely diced
2 tablespoons red onion, finely diced
Serves 3
4 original egglife® wraps
2 cans Wild Planet Skipjack Tuna, drained
1/3 cup plain Greek yogurt (adjust for creaminess)
2 tablespoons stone ground mustard
1 celery stalk, finely diced
2 tablespoons red onion, finely diced
Serves 3
Break up the tuna in a medium bowl with a fork so it’s chunky and easy to mix.
Stir together the yogurt, mustard, and lemon juice in a small bowl until smooth.
Add the celery, onion, and parsley to the tuna.
Pour the yogurt‑mustard mixture over the tuna and gently fold everything together. Season with salt, pepper, and lemon juice to taste.
Spoon into egglife wraps, fold and serve chilled.
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