My Trim Tuna Filling (Mayo-Free)

1. Chop onion and celery sticks into small cubes (I tend to chop them into 1cm-cubes as they’re easier to mix around with my tuna). Roughly chop the parsley.
2. To make the dressing (I use an empty jam jar for easy mixing of all the ingredients), add the yoghurt, mustard, lemon juice, and Tabasco sauce (more if you like it spicy) into the jam jar. Cover, then shake well!
3. Empty the can of tuna into a big bowl (reserve the water!). Throw in your chopped onions and celery sticks, mix them up and break up the tuna chunks. Dress the fish and vegetables with the dressing you have mixed in your jam jar. Give it a good mix.
4. Taste, then season with salt and pepper. At this time, if you find that the mixture is a bit dry, add in some of the reserved spring water from your tuna can. That would give it more taste without the calories.
5. Sprinkle the chopped parsley on top and chill it before the meal.