Description
This Greek Yogurt Tuna Salad is a creamy, high-protein lunch that comes together fast with simple ingredients. It’s bright, fresh, and satisfying—perfect for sandwiches, lettuce wraps, or an easy snack plate.
Ingredients
2 cans tuna (5 oz each), drained very well
1/2 cup plain Greek yogurt
1/3 cup diced celery
2 tablespoons finely diced red onion
2 tablespoons chopped pickles (or relish)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill (or parsley)
Salt and black pepper, to taste
Instructions
1. Drain the tuna very well, pressing out excess liquid, then add it to a medium bowl and gently break into flakes.
2. Add Greek yogurt, Dijon mustard, and lemon juice. Stir gently until the tuna is coated (don’t mash it).
3. Fold in celery, red onion, pickles, and dill (or parsley) until evenly mixed.
4. Season with salt and black pepper. Taste and adjust with extra lemon or mustard if needed.
5. For best flavor and thicker texture, cover and refrigerate for 30 minutes before serving.
6. Serve chilled in sandwiches, lettuce cups, or with crackers and fresh veggies.
Notes
For the best texture, drain the tuna really well—extra moisture can thin the yogurt base.
If you prefer a richer salad, use 2% or whole-milk Greek yogurt.
This keeps well for 3–4 days in the fridge in an airtight container. Freezing isn’t recommended because yogurt can separate after thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 30mg