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tuna salad with greek yogurt

Creamy Tuna Salad with Greek Yogurt

A protein-rich, healthier twist on classic tuna salad using Greek yogurt instead of mayonnaise, packed with fresh herbs and crunchy vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: Mediterranean
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Salad Base
  • 2 cans (5 oz each) solid white albacore tuna drained thoroughly
  • 1 cup plain Greek yogurt full-fat preferred for creaminess
  • 1/4 cup celery finely diced
  • 2 tablespoons red onion finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill chopped
  • Salt and freshly ground black pepper to taste
Optional Add-ins
  • 1 small avocado diced
  • 1/4 cup cucumber chopped
  • 1 tablespoon capers drained
  • 1/4 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons green onions chopped
  • 1/4 teaspoon dried oregano for Mediterranean flavor

Equipment

  • Medium mixing bowl
  • Fork or mixing spoon
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Drain the tuna cans thoroughly, pressing with a fork to remove excess liquid. Transfer to a medium bowl.
  2. Add the Greek yogurt, lemon juice, and Dijon mustard to the tuna. Mix gently with a fork, breaking up any large tuna chunks while maintaining some texture.
  3. Fold in the finely diced celery and red onion, distributing evenly throughout the mixture.
  4. Add the chopped fresh dill, stirring gently to distribute the herbs throughout the salad.
  5. Season with salt and freshly ground black pepper to taste, remembering that the Dijon mustard already contains some salt.
  6. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Before serving, taste again and adjust the seasoning if needed.
  8. Serve chilled as a sandwich filling, stuffed in avocado halves, or atop a bed of fresh greens.

Notes

  • For the best flavor, make this tuna salad a few hours ahead of time and refrigerate to allow the flavors to develop.
  • If using water-packed tuna, you may want to add a drizzle of olive oil for richness.
  • The nutrition information is calculated using the base recipe without optional add-ins.
  • For a lower-calorie version, use 0% fat Greek yogurt, but note the texture will be slightly less creamy.