Pinch My Salt's Herbed Tuna Salad With Feta and Pine Nuts

• 6 ounces canned tuna, drained (chunk in olive oil if possible)
• 14 cup plain yogurt (Greek-style or drained)
• 1 tablespoon mayonnaise
• 14 cup crumbled feta cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, snipped
• 1 -2 tablespoon pine nuts (toasted )
• fresh lemon juice, to taste
• fresh ground black pepper, to taste
• 4 leaves romaine lettuce (small to medium)

1. In a medium bowl, stir together all the ingredients with a fork.
2. Spoon salad into the middle of the lettuce leaves, garnish with extra chopped herbs if desired.
3. * If your yogurt is runny, line a strainer with cheesecloth, pour in one cup of yogurt and let drain over a bowl for half an hour or so.
4. Measure out 1/4 cup of the thickened yogurt and proceed with recipe.
5. ** Toast pine nuts in a small, dry skillet over medium heat.
6. Shake the pan frequently and don't leave them unattended, they will toast very quickly!
7. When they start to turn a golden brown, remove nuts to a small bowl and let cool.

tuna, yogurt, mayonnaise, feta cheese, fresh parsley, fresh chives, pine nuts, lemon juice, fresh ground black pepper

Taken from www.food.com/recipe/pinch-my-salts-herbed-tuna-salad-with-feta-and-pine-nuts-383473 (may not work)