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Makes 6 servings
3 cans wild caught tuna, in water, drained
1 cup Greek yogurt (or mayo)
2 tb vinegar (we used champagne vinegar)
1 tb lemon juice
1 tsp wasabi
1/2 red onion, diced
1/2 cup pickles/cornichons, chopped
1/2 cup corn
1 Granny Smith apple, chopped
1/2 cup frozen peas
1 cup jalapeño chips, crushed
touch of agave
In a bowl, add the tuna, yogurt, vinegar, lemon juice and wasabi. Mix together very well, then add in the rest of the ingredients. Toss again to coat well. Serve however you like—we loved it on crackers. Store in the refrigerator for 3 days.
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