- 24 oz can of tuna in water [7g*24]
- 1/2 cup pickle juice
- 1 ground celery stick
- 2 teaspoons mustard
- 1 ounce 0% Greek yogurt. [3g]
- Finely grate celery until mushy.
- Drain water from tuna can.
- Add all ingredients to food processor and chop until pureed.
Yieds: 17 2 oz. Pureed Tuna at 10 grams protein per serving.