Most of you know that the majority of the recipes on this blog are inspired from travel and some of my favorite restaurants. I love the challenge of recreating dishes I’ve had out on the road OR figuring out how to make some of my favorites meals (on the road and locally) a little bit healthier. This tuna salad is one of the latter. There is a fantastic deli here in Greenville that I frequent several times a month called Two Chefs. It’s just up the road from where I live and not only do they have a great lunch, it’s a great dinner helper too. When I don’t feel like cooking, but want something healthy and delicious, I’ll stop in there for dinner from and grab something their deli case. They have things like fresh salmon, crab cakes, lasagna, green veggies, mashed potatoes, etc.
It’s one of those little local spots, where if you go in there more than a handful of times, they get to know your order patterns (if you’re a boring orderer like me) and they know exactly what you want as soon as you walk in the door. I love that! One of the many benefits of living in a smallish community. I have about three things I order from their menu on a regular basis and the above tuna salad is one of them. It’s the best tuna salad in Greenville county. I usually get a scoop of it on their Two Chefs salad that has greens, slivered almonds, tomatoes, cucs and a Vidalia onion vinaigrette. So stinkin’ good!
It’s so good, I wanted to see if I could recreate it at home using mostly greek yogurt for added protein and a little less calories and fat than mayonnaise. Mine is really good. I made a batch of it early last week and it didn’t last too long, but Two Chef’s version is definitely the better of the two. If you’re ever in Greenville, they have two locations, so stop in and grab lunch! After trying their tuna salad, I bet you’ll be making this one on a regular basis.
Two Chefs Deli
Dill Tuna Salad
2 cans of low sodium tuna packed in water
1 heaping Tbsp of light mayo
1/4-1/3 cup non fat, plain greek yogurt
2 tsp of Dijon mustard
2 heaping Tbsp of minced shallot
1/4 cup of chopped fresh dill
1/4 cup of drained capers
1/2 tsp of salt
1/2 tsp ground pepper
Drain the tuna from the cans and flake it with a fork, breaking up any big pieces. Add the remaining ingredients, stirring until combined.
Store in an airtight container in the fridge for about a week.