12 ounce can Solid White Tuna
1/4 cup plain Greek yogurt
2 Tablespoons chopped onion
3 Tablespoons chopped pickled jalapenos (They are in a can or jar in the Mexican food aisle. You don't want to use raw jalapeno for this recipe)
Salt and pepper to taste

12 ounce can Solid White Tuna 1/4 cup plain Greek yogurt 2 Tablespoons chopped onion 3 Tablespoons chopped pickled jalapenos (They are in a can or jar in the Mexican food aisle. You don't want to use raw jalapeno for this recipe)

Chop the onion and jalapenos into small chunks,
Mix all the ingredients together well.
Refrigerate at least 1 hour before serving. The flavors need time to meld.
Serve on a sandwich, crackers, or over lettuce.