High Protein Dill Pickle Tuna Salad with Homemade Pita Chips
High Protein Dill Pickle Tuna Salad with Homemade Pita Chips
Ingredients
For the Homemade Pita Chips
- 2 pita breads, large
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 teaspoon kosher salt
For the High Protein Dill Pickle Tuna Salad
- 3 cans tuna, packed in water, drained
- 5 green onions, thinly sliced
- 1/2 cup cornichon pickles, chopped
- 2 stalks celery, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1 bunch chives, finely chopped
- 1 lemon, zested and juiced
- 1 1/2 cups fat free Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon honey or maple syrup, optional, for a touch of sweetness
- 2 tablespoons pickle juice, from the cornichons jar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 2
Cut the 2 large pita breads into large squares (approximately 1.5-2 inch squares). Place the cut pita squares into a mixing bowl.
⏱️ 2 min
- 3
In a separate small bowl, whisk together 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 2 teaspoons of oregano, and 1 teaspoon of kosher salt until well combined.
⏱️ 1 min
- 4
Pour the oil and seasoning mixture over the pita pieces in the bowl. Toss the pita pieces thoroughly to ensure they are well coated with the seasoning.
⏱️ 2 min
- 5
Spread the seasoned pita pieces in an even layer onto a large baking sheet. Bake for 6-7 minutes until they turn golden brown. Monitor them closely to prevent burning.
⏱️ 7 min•🌡️ 400
- 6
Remove the pita chips from the oven and let them cool to harden.
- 7
Open and thoroughly drain the 3 cans of tuna packed in water. Transfer the drained tuna to a large mixing bowl. Using a fork, mash the tuna well into tiny, flaky pieces.
⏱️ 3 min
- 8
Thinly slice the 5 green onions, chop the 1/2 cup of cornichon pickles, dice the 2 stalks of celery, finely dice the 1/4 red onion, chop the 1/4 cup of fresh dill, and finely chop the 1 bunch of chives. Add all these prepared vegetables and herbs to the bowl with the tuna.
⏱️ 8 min
- 9
Zest and juice the 1 lemon, then add both the zest and juice to the bowl.
⏱️ 2 min
- 10
Add 1 1/2 cups of fat-free Greek yogurt, 2 teaspoons of Dijon mustard, and, if desired, 1 tablespoon of honey or maple syrup to the mixture. Pour in 2 tablespoons of pickle juice (taken from the cornichons jar).
⏱️ 2 min
- 11
Season the salad with 1/2 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Toss all the ingredients together thoroughly until everything is well combined and coated.
⏱️ 2 min
- 12
Taste the tuna salad and adjust any seasonings as needed according to your preference.
⏱️ 1 min
- 13
Serve the high protein dill pickle tuna salad with the homemade pita chips. Alternatively, it can be served in a bell pepper, over romaine leaves, or enjoyed straight from a bowl.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Dill Pickle Tuna Salad with Homemade Pita Chips
For the Homemade Pita Chips
- 2 pita breads, large
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 teaspoon kosher salt
For the High Protein Dill Pickle Tuna Salad
- 3 cans tuna, packed in water, drained
- 5 green onions, thinly sliced
- 1/2 cup cornichon pickles, chopped
- 2 stalks celery, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1 bunch chives, finely chopped
- 1 lemon, zested and juiced
- 1 1/2 cups fat free Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon honey or maple syrup, optional, for a touch of sweetness
- 2 tablespoons pickle juice, from the cornichons jar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 2
Cut the 2 large pita breads into large squares (approximately 1.5-2 inch squares). Place the cut pita squares into a mixing bowl.
⏱️ 2 min - 3
In a separate small bowl, whisk together 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 2 teaspoons of oregano, and 1 teaspoon of kosher salt until well combined.
⏱️ 1 min - 4
Pour the oil and seasoning mixture over the pita pieces in the bowl. Toss the pita pieces thoroughly to ensure they are well coated with the seasoning.
⏱️ 2 min - 5
Spread the seasoned pita pieces in an even layer onto a large baking sheet. Bake for 6-7 minutes until they turn golden brown. Monitor them closely to prevent burning.
⏱️ 7 min•🌡️ 400 - 6
Remove the pita chips from the oven and let them cool to harden.
- 7
Open and thoroughly drain the 3 cans of tuna packed in water. Transfer the drained tuna to a large mixing bowl. Using a fork, mash the tuna well into tiny, flaky pieces.
⏱️ 3 min - 8
Thinly slice the 5 green onions, chop the 1/2 cup of cornichon pickles, dice the 2 stalks of celery, finely dice the 1/4 red onion, chop the 1/4 cup of fresh dill, and finely chop the 1 bunch of chives. Add all these prepared vegetables and herbs to the bowl with the tuna.
⏱️ 8 min - 9
Zest and juice the 1 lemon, then add both the zest and juice to the bowl.
⏱️ 2 min - 10
Add 1 1/2 cups of fat-free Greek yogurt, 2 teaspoons of Dijon mustard, and, if desired, 1 tablespoon of honey or maple syrup to the mixture. Pour in 2 tablespoons of pickle juice (taken from the cornichons jar).
⏱️ 2 min - 11
Season the salad with 1/2 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Toss all the ingredients together thoroughly until everything is well combined and coated.
⏱️ 2 min - 12
Taste the tuna salad and adjust any seasonings as needed according to your preference.
⏱️ 1 min - 13
Serve the high protein dill pickle tuna salad with the homemade pita chips. Alternatively, it can be served in a bell pepper, over romaine leaves, or enjoyed straight from a bowl.