Tuna Salad

GF LC

The best healthy tuna salad recipe made with canned tuna, red onion, celery, chopped pickles and Greek yogurt. Perfect as a snack with crackers or on a sandwich.

I wasn’t always a fan of tuna salad (ahem, it felt like it was punishment in my childhood years) but as I’ve gotten older, I’m practically obsessed. It’s flavorful, protein-packed and the perfect meal prep recipe.

Tuna salad on an open face sandwich with lettuce. On a plate with chips and cucumbers.

For this recipe I used the same ingredients my mom has always used to make tuna salad but with a few simple changes. I swapped most of the mayo for Greek yogurt, used savory dill pickles instead of pickled relish and added in some fresh parsley.

I know tuna salad get’s a bad rap, but trust me… this version is delicious and something I could eat every week.

Mixing bowl with ingredients to make tuna salad.

Ingredients in Tuna Salad

  • canned tuna – I typically buy Albacore tuna because you get bigger chunks of meat that aren’t mushy. I really like the Wild Planet brand!
  • plain Greek yogurt – I like using full-fat, but you can use fat-free if you’d like. It will be more tangy though!
  • a little mayonnaise – I added in 1 Tablespoon of mayo for a bit of creaminess, but you can skip this or use more Greek yogurt if you’d like
  • chopped celery 
  • red onion
  • dill pickle
  • mustard
  • chopped parsley
  • sea salt and pepper
Spoon mixing up tuna salad in a mixing bowl.

Substitutions & Notes

Dairy-free – I made this with Greek yogurt and mayo for an added protein boost, but you can either use dairy-free yogurt or omit the yogurt and just use mayo. I know it’s counterintuitive, but mayo is dairy-free!

Additional mix-ins – This is my baseline recipe, but honestly you can always switch it up… I often do! Sometimes I use green onion instead of red onion. Sometimes I add extra herbs like fresh dill (so good). Feel free to get creative and make this your own!

Tuna salad on an open face sandwich with lettuce.

How to Make Tuna Salad

Drain tuna – Most tuna comes packed in water or oil and even if it’s not, there will likely be a bit of liquid in the can. If this is the case, you’ll just want to drain it off. I have this little can colander that works like a charm for draining tuna!

Chop vegetables – Start by chopping the celery, onion and pickles if you haven’t already.

Combine ingredients – Add the drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, salt and pepper into a large bowl. Toss to combine, breaking up any large chunks of tuna.

Serve – Enjoy right away or chill before serving.

Bowl with tuna salad served over lettuce and served with crackers.

How to Eat Tuna Salad

One of my favorite things about tuna salad is how versatile it is!

  • Eat as is – it’s definitely a complete meal on it’s own.
  • Over a bed of greens – I am a volume eater so I love starting with a base of greens and topping it with this salad.
  • Lettuce cups – scoop into a lettuce leaf for a crunchy and fresh wrap. Romaine, butter or iceberg lettuce works great for this.
  • In a wrap – scoop into a whole grain wrap and add some greens for a little extra crunch and you have a satisfying wrap!
  • On toast/as a sandwich – I love this as both an open faced sandwich on toasted bread or a more traditional sandwich with un-toasted bread. You can also use this salad to make a delicious tuna melt!
  • With crackers or tortilla chips – This is a great snack or appetizer when eaten like a dip with crackers or chips. I’ve been loving it paired with my almond flour crackers.

How Long Will Tuna Salad Last?

When stored in an airtight container, tuna salad will last 3-5 days in the refrigerator. Because it doesn’t last super long, I usually make small batches and eat it in a variety of different ways (listed above!) to keep it exciting.

More Tuna Recipes to Try:

More Protein Salad Recipes to Try:

If you make this tuna salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!

Tuna Salad

5 from 23 votes
The best healthy tuna salad recipe made with canned tuna, red onion, celery, chopped pickles and Greek yogurt. Perfect as a snack with crackers or on a sandwich.
Tuna salad on an open face sandwich with lettuce.
Servings 2

Ingredients

  • 2 5 oz cans of tuna, drained
  • 1/4 cup plain Greek yogurt
  • 1 stalk, 1/4 cup chopped celery
  • 1/4 cup diced red onion
  • 1/4 cup diced dill pickles
  • 1 Tablespoon mayonnaise, optional
  • 1 Tablespoon Dijon or German mustard
  • 1 Tablespoon chopped parsley
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon sea salt

Instructions
 

  • Combine ingredients: Add drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, pepper and salt into a large bowl. Toss to combine, breaking up any large chunks of tuna meat. 
  • Serve: Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. 
  • To store: Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.

Video

Nutrition

Serving: 1/2 of recipe Calories: 298kcal Carbohydrates: 4g Protein: 39g Fat: 13g Saturated Fat: 4g Polyunsaturated Fat: 7g Cholesterol: 57mg Sodium: 636mg Fiber: 2g Sugar: 3g
Course: Salad
Cuisine: American
Keyword: tuna salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    26 comments
    1. Emily
      June 14, 2021 AT 4:26 pm

      5 stars
      Oh my! This is soooo good. I used Grillo’s Pickles (the superior pickle imo) and it added a lovely addition of garlic and dill. I could even trick a picky eater with this as you would never know it’s greek yogurt. 10/10 will be adding this into my rotation for summer lunches – so much protein too!

      1. Brittany Mullins
        June 14, 2021 AT 6:28 pm

        I’m so glad you enjoyed this tuna salad, Emily! Thanks for trying it and coming back to leave a review 🙂

    2. Debora K Moore
      May 13, 2021 AT 11:05 pm

      5 stars
      I was looking for something new for work lunches and the new diet I have committed to. I filled up a low carb wrap with your tuna recipe and arugula. So delicious and filling. Looking forward to eating the other half tomorrow. Love your recipies.
      Debora K

      1. Brittany Mullins
        May 14, 2021 AT 1:48 pm

        I’m so glad you enjoyed this tuna salad, Debora! Thanks so much for making it and coming back to leave a review. I really appreciate it!

    3. Nancy Ferrara
      April 27, 2021 AT 5:07 pm

      5 stars
      I made this as part of the Salad Challenge. I absolutely loved it, as did my husband. Thank you for posting these great looking recipes. I’m looking forward to trying them all!

      1. Brittany Mullins
        April 27, 2021 AT 8:35 pm

        Woo!! That makes me so happy to hear, Nancy. So glad this recipe was a hit. Thanks for the review. 🙂

    4. Savanna
      February 21, 2021 AT 3:39 pm

      How do you think avocado oil mayonnaise would taste in replace of the Greek yogurt? Unfortunately I am lactose intolerant.

      1. Brittany Mullins
        February 21, 2021 AT 8:15 pm

        You can totally use avo mayo instead of the Greek yogurt!

    5. Kara Perlman
      February 21, 2021 AT 1:35 pm

      5 stars
      Just made this and then ate it for lunch – it’s so good! I’ve always wanted to like tuna salad, but just couldn’t find a recipe that didn’t totally gross me out with its “gloopiness”. This is perfect – just moist enough to keep everything together. Next time, I’ll try it with dill and just a tad less black pepper. Thanks Brittany!

      1. Brittany Mullins
        February 21, 2021 AT 8:18 pm

        So glad you loved this recipe, Kara!! Thanks so much for giving it a try and for coming back to leave a review. I so appreciate it!

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