I’ve never been a fan of seafood. In fact, the taste and smell of any sea related food generally makes me a little queasy- except for tuna out of a can. Believe me, this sounds just as crazy to me as it does to you, considering canned tuna is quite potent.  Perhaps even more bizarre, is that I have met several other people throughout my life who have said that they too will only eat tuna out of a can when it comes to seafood.

To this day, I’m not quite sure why I’m so turned off by a healthy piece of salmon and will dive right into a can of tuna. Did I have my own Jessica Simpson Chicken of the Sea moment as a child, leaving a bad taste in my mouth? Whatever the reason, I do enjoy a good tuna sandwich now and then. While I do still love the standard tuna with mayo concoction, over the years I’ve tried to find healthier ways to prepare this popular school lunch.

Since I still had some Chobani yogurt left from the amazing sample pack those kind folks sent over to me, I thought I would replace the mayo with some greek yogurt. I added a little dijon and lemon and tossed in some capers and successfully created a healthy, and more importantly, tasty version of the standard sandwich. Here is the simple recipe…

1 can tuna (I recommend buying organic if you can)
2 tbsp 0% greek yogurt
1 tbsp dijon mustard
Juice of 1/2 a lemon
2 tsp of capers

Mash up the tuna in a small bowl and mix in the yogurt and mustard (feel free to add a little more of either if you prefer). Squeeze in the lemon juice and toss in the capers and mix together.