• 12 ounces canned tuna 
• juice of 1/4 lemon
• 2 scallions, thinly sliced
• 1 celery stalk, chopped
• 1 1/2 heaping tablespoons mayo
• 1 1/2 heaping tablespoons plain nonfat greek yogurt
• lemon zest
• salt and pepper

Drain tuna then mix with lemon juice, scallions, celery and zest in medium bowl. Then add mayo and yogurt. You can use all yogurt and no mayo if you wish, but don’t put so much lemon juice if you do. Mix well. Season with salt and pepper to taste. 

For a healthy lunch, spread tuna salad on large leaves of Romaine lettuce, then roll the lettuce like a wrap. No carbs!