Tuna Salad with Feta and Nuts

6 oz. can of tuna, drained, 1/4 cup plain, thick yogurt, 1 tablespoons mayonnaise, 1/4 cup crumbled feta cheese, 1 tablespoons chopped fresh parsley, 1 tablesppons snipped fresh chives (optional), 1 - 2 tablespoons toasted nuts, a squeeze of fresh lemon juice, fresh ground black pepper, 4 small to medium leaves of romaine lettuce (or another greens).

In a medium bowl, stir together all the ingredients with a fork. Spoon salad into the middle of the lettuce leaves, garnish with extra chopped herbs if desired.

* 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. Measure out 1/4 C. of the thickened yogurt and proceed with recipe.
** Toast nuts in a small, dry skillet over medium heat. Shake the pan frequently and don’t leave them unattended, they will toast very quickly! When they start to turn a golden brown, remove nuts to a small bowl and let cool.