Tuna salad For One Recipe

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  Lime Juice, Fresh(5g)
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  1 tsp pickle juice
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  Garlic powder
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  Onion powder
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  Paprika, Ground
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  Mustard, Dijon(3g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Mayonnaise, Light(5g)
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  Sour Cream, Fat-Free(30g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Canned Tuna(113g)
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  Cornichons, Pickled, Drained
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  JalapeñO Pepper(15g)
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  Cilantro, Fresh(15g)
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  Green Onion (Scallion)
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  Pickles, Dill, Canned(5g)
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  salt (to season)
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  black pepper (to season)

Instructions

1. 1Drain the tuna thoroughly and set aside.
2. 2In a mixing bowl, combine the lime juice, garlic powder, onion powder, paprika, Dijon mustard, light mayonnaise, and fat-free sour cream; whisk until smooth and creamy, ensuring all seasonings are fully incorporated.
3. 3Add the drained tuna to the dressing and gently fold until evenly coated with no dry spots remaining.
4. 4Finely chop the cornichons, jalapeño pepper, green onions, and fresh cilantro; fold into the tuna mixture until well combined and the salad appears creamy and textured throughout.
5. 5Divide the tuna salad evenly into 1 airtight container while still at room temperature; refrigerate until ready to serve.
6. 6Serve the tuna salad over fresh greens with dill pickle slices and cucumber slices on the side for scooping.