INGREDIENTS
2 3 ounce cans
Tuna
1 pint
Cherry tomatoes
1
Cucumber
1
generous pinch Dill, fresh or freeze-dried
1/2 tsp
Garlic powder
1 cup
Lentils
1
Pepperoncini or kalamata olives
1 tbsp
Vinegar or lemon juice
1 tsp
Salt
1 tbsp
Olive oil
1 cup
Greek yogurt