Tuna salad boats | Heart and Stroke Foundation

Ingredients

• 1/2 cup (125 mL) diced celery
• 1/2 cup (125 mL) diced red bell pepper
• 4 small leaves Boston or radicchio lettuce
• Quarter cucumber, thinly sliced
• 1 tomato, cut in wedges
• 2 cans (120 g each) low sodium solid white tuna in water, drained
• 2 tbsp (25 mL) relish
• 1/4 cup (50 mL) nonfat or light mayonnaise
• 2 tbsp (25 mL) 0% plain Greek yogurt
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) pepper