Tuna Casserole Supreme

by Susan Arruda

YIELD: 4

INGREDIENTS:

2 cans 170 g solid white tuna
1/2 juice of half lemon
green onion stalk, chopped – approx. 1/4 cup
1 celery stalk, finely chopped – approx. 1/2 cup
1 cup Greek yogurt 
1/4 cup sour cream, light (or more Greek yogurt or mashed, ripe avocado)
1 cup cooked quinoa
1 tsp. mustard
1/4 tsp. cilantro
1/8 tsp. onion powder
1/8 tsp. dill
a dash of crushed chili flakes, if spice is desired
Season with salt & pepper to taste
1 medium zucchini, sliced
1/2 cup shredded mozzarella, swiss cheese, provolone, or light cheddar cheese

PREPARATION:

Combine all ingredients together in a large bowl with the exception of the zucchini. Place tuna mixture in 2 quart casserole dish safe for oven. Slice the zucchini and spread evenly over top of the tuna mixture. Sprinkle with cheese of choice, if desired. Bake at 350 degrees Fahrenheit for 30 minutes.
Sprinkle top with 1 chopped tomato upon serving, if desired.