This pickled tuna salad gets its flavor from chopped dill pickles and uses the pickle brine to enhance the flavor. Serve it on a slice of toasted whole-wheat bread, on crackers or with crisp veggies for an easy snack.
1 (5-ounce) can no-salt-added, water-packed light or skipjack tuna, drained
Directions:
Combine 2 tablespoons chopped pickle, 2 tablespoons yogurt and 1 tablespoon pickle juice in a small bowl. Flake drained tuna into the bowl; stir gently to combine.
