Tuna Salad

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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.

As I’ve gotten older, I’ve become obsessed with tuna salad! It’s flavorful, protein-packed and the perfect meal prep recipe.

For this tuna salad recipe I used the same ingredients my mom has always used in her recipe 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 might get a bad rap, but trust me… this version is delicious and something I could eat every week.

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

Why You’ll Love This Recipe

  • Healthier Take – Greek yogurt adds a creamy texture and a protein boost without all the fat of mayonnaise.
  • Flavor-Packed – The combination of dill pickles, red onion, and mustard gives this salad a deliciously tangy and savory taste.
  • Quick and Easy – With minimal prep and no cooking required, it’s ideal for a fast, nutritious meal.

// ★★★★★ Review //

“Whoa. This simple is recipe is something else! I never eat tuna salad (or anything tuna) usually but I saw how you said you were the same way so I decided to try it out and YUM. This has totally changed my mind! It’s so good and I can’t stop eating it. You have the tuna touch.”Ashley

Mixing bowl with ingredients to make tuna salad.

Ingredients in Tuna Salad

You only need a handful of simple ingredients to make this tuna salad. Here’s what you need:

  • 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!
  • 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 – for a satisfying crunch and freshness.
  • red onion – brings a sharp, zesty flavor that complements the tuna.
  • dill pickle – instead of using sweet pickle relish like my mom’s recipe I went with savory dill pickles, which is the perfect addition to this salad.
  • dijon mustard – optional, for a touch of traditional creaminess.
  • chopped parsley – adds freshness and color to the salad. Feel free to swap this with other fresh herbs like dill instead if you want!
  • sea salt and pepper – season to enhance all the flavors.
Spoon mixing up tuna salad in a mixing bowl.

How to Make Tuna Salad

Step 1: Drain your tuna then add it to a mixing bowl along with the Greek yogurt, celery, onion, pickles, mayonnaise (optional), mustard, parsley, pepper and salt.

Step 2: Break up tuna chunks with a fork and stir until everything is well combined. Adjust flavor with extra salt, pepper, or mustard if needed.

Step 3: Serve immediately or chill in the fridge. Enjoy with crackers, as a sandwich, or on a salad. Store leftovers in a fridge for 3-5 days in an airtight container.

Recipe Tip!

For an extra burst of flavor, let the tuna salad sit in the fridge for an hour or two before serving. This chilling time allows the flavors to meld together beautifully.

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

Recipe Substitutions

  • 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!
  • Add lemon – Squeeze a little fresh lemon juice over this salad before serving to brighten it up!
  • 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 Eat Tuna Salad

One of my favorite things about tuna salad is how versatile it is! Here are some fun ways to serve it:

  • 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 sourdough 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

More Protein Salad Recipes to Try:

Be sure to check out all of the tuna recipes as well as the full collection of salad recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.59 from 48 votes

Tuna Salad

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.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2

Ingredients  

  • 2 5 oz cans tuna, drained
  • ¼ cup plain Greek yogurt
  • 1 stalk celery, chopped, about ¼ cup
  • ¼ cup red onion, diced
  • ¼ cup dill pickles, diced
  • 1 Tablespoon mayonnaise, optional
  • 1 Tablespoon Dijon or German mustard
  • 1 Tablespoon parsley, chopped
  • ½ teaspoon ground pepper
  • ½ teaspoon sea salt

Instructions 

  • 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. 
  • 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. 
  • 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: tuna salad, tuna salad recipe
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




47 Comments

    1. YUM! I am so glad you are loving this tuna salad recipe, Lauren. Thank you so much for sharing your review + star rating, I truly appreciate it!

  1. 5 stars
    So fresh and flavourful! This will definitely be on repeat in our house!

    Thank you for sharing such a delicious and healthy recipe!

    1. YUM! I am so excited to hear that you are loving this recipe, Laura. Thanks so much for sharing your reivew & star rating, it means so much to me!

    1. So glad you enjoyed this recipe! Thank you for sharing your review + star rating, I truly appreciate it!

    1. Yay! I am glad you are enjoying this recipe and it is a hit, Kat. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  2. 5 stars
    Made this for tea 05/08/2022 I changed the celery for cucumber as I don’t like celery and also added some red bell pepper the dressing was lovely both me and my son enjoyed it and will definitely be making again thanks for sharing your recipe.

    1. So glad you enjoyed this recipe, Bev. Thanks for making it and for coming back to leave a review. I so appreciate it!

  3. 5 stars
    So tasty! I made it with no mayo and it’s so tasty – it’s as if it’s got mayo in but healthier!!
    Thanks!

    1. Yay! I’m glad you’re loving this recipe, Louise. Thank you for sharing your review, it means so much to me.

  4. 5 stars
    Love this simple tuna salad recipe! I am making it almost every week. Love it on crackers or toasted with a bit of cheese for a tuna salad melt. I forgo the mayonnaise and it is delicious!

    1. Oh yay! So pumped you’ve been enjoying this tuna salad recipe, Kate. Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

    1. Woo!! So pumped to hear you loved this recipe, Becky. Thanks for making it and for coming back to leave a review. I so appreciate it!

  5. 5 stars
    I’ve been trying to get my kids to like tuna and this recipe finally did the trick! Definitely will be making again. Thank you!

    1. Oh yay!! So happy to hear this tuna salad was a hit, Heather. Thanks so much for trying it out and coming back to leave a review. It means the world to me!

  6. 5 stars
    I made this last night for some company my husband and I was a huge hit! Definitely recommend making this! Would it be possible to make a double batch and preserve half in the freezer until ready to eat? Thank you!

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

  8. 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. 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!

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

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

  11. 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. 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!

  12. 5 stars
    Whoa. This simple is recipe is something else! I never eat tuna salad (or anything tuna) usually but I saw how you said you were the same way so I decided to try it out and YUM. This has totally changed my mind! It’s so good and I can’t stop eating it. You have the tuna touch.:)

    1. Ahh yay!! That makes me so happy to hear, Ashley. I’m so glad you loved this recipe!! Thanks so much for tryin it and for coming back to leave a review. I so appreciate it!

  13. I have been making this recipe every Sunday for the last 3 weeks as part of my meal prep for the week. I have it for lunch during the week on crackers or in a sandwich and just love it. It’s sooo good… I can’t get enough! 🤗

  14. 5 stars
    I am such a skeptic when it comes to using yogurt, instead of mayo, but I took a chance by using it for this recipe and was pleasantly surprised. This recipe is simple but flavorful and best of all, it’s healthy! I really love the use of Dijon; it adds such great flavor.

    I have enjoyed this toasted on grain-free bread, as well as inside a Folio’s cheese wrap. I have made a few of your recipes, so far, and they’ve all been hits! Keep the recipes coming.

    1. Yay!! So glad you liked this recipe, Sara. Thanks for giving it a chance and for coming back to leave a review. I really appreciate it. 🙂

  15. 5 stars
    I tried this and it tastes amazing!! I didn’t have the parsley it called for, but still 10/10. My new favorite tuna salad.

    1. Ahh yay!! That makes me so happy to hear. I’m so glad you loved this salad. Thanks for coming back to leave a review, Anna. I so appreciate it. 🙂

  16. 5 stars
    Been trying to fulfill my tuna salad cravings without the mayonnaise, and this recipe is ingenious!!! I used all Greek yogurt, no mayo and it was so delicious 🙂 Adding the mustard and onions also adds so much flavor, and this is now my go-to quick tuna salad lunch recipe! I also add diced carrots for extra crunch.

    1. Yay!! I’m glad this tuna salad was a hit!! I appreciate you coming back to leave a review, Corin. It’s super helpful for other readers. 🙂

  17. 5 stars
    I haven’t made tuna in years. Me and my family enjoyed this recipe very much. My husband asked if we can have this more often. Really liked not having all the mayo in there.

    1. Yay!! So glad this tuna salad was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it, Laurie.

  18. 5 stars
    So good! Quick, easy, and had everything on hand. And serving size is perfect for myself, husband, and two kids!

    1. Thank you so much, Kelly. I’m so happy that you enjoyed the tuna salad recipe and I really appreciate you coming back to leave a comment and star rating!