Tuna Salad
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This healthy tuna salad is creamy, flavorful and packed with protein, made with Greek yogurt, crunchy veggies and simple pantry ingredients.
I’ve become completely hooked on tuna salad over the years. It’s one of those recipes that’s simple, packed with protein (about 39g per serving) and perfect for meal prep.
This version is inspired by the one I grew up eating, but with a few upgrades. I swap most of the mayo for Greek yogurt to lighten it up, add crunchy celery and red onion for texture and use dill pickles for that tangy flavor.
If you think tuna salad is boring, this one might change your mind. It’s creamy, flavorful and something I find myself making on repeat.
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“Whoa. This simple 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.”
Why I Love This Tuna Salad
- Creamy but lighter: Greek yogurt adds creaminess while keeping things lighter than traditional versions.
- Packed with protein: A super satisfying option for lunch, snacks or meal prep.
- Great texture: Crunchy celery, onion and pickles balance the creamy base.
- Quick and easy: Comes together in minutes with no cooking required.
Ingredients Needed
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 – adds creaminess while keeping the salad lighter and higher in protein.
- mayonnaise – just a small amount adds richness and classic flavor.
- chopped celery – for a satisfying crunch and freshness.
- red onion – brings a sharp, zesty flavor that complements the tuna.
- mustard – adds depth and a slight tang.
- 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.
Find the full ingredient list with measurements in the recipe card below.
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 the fridge for 3-5 days in an airtight container.
Brittany’s Tips
- Drain the tuna well: Excess liquid can make the salad watery, so press out as much as possible before mixing.
- Chop ingredients small: Smaller pieces give you a better mix of flavors in every bite.
- Let it chill for best flavor: Even 30–60 minutes in the fridge helps everything come together.
How to Serve
One of my favorite things about tuna salad is how versatile it is. You can keep it simple or turn it into a full meal depending on what you’re in the mood for.
- As is: Enjoy it straight from the bowl for a quick, protein-packed snack or lunch.
- Over greens: I love serving it over a bed of greens for an easy salad-style meal. It’s especially good with something simple like my easy spinach salad.
- In lettuce cups: Scoop it into romaine, butter or iceberg leaves for a fresh, low-carb option.
- In a wrap or sandwich: Add it to a wrap or sandwich with greens for something more filling. You can even use it to make a classic tuna melt.
- With crackers or chips: Serve it as a dip with crackers or chips. I love pairing it with my almond flour crackers.
How to Store Tuna Salad
Store tuna salad in an airtight container in the refrigerator for up to 3–5 days. Give it a quick stir before serving, as some liquid may separate.
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.
Frequently Asked Questions
Greek yogurt is a great substitute and keeps the salad lighter while still creamy. You can also use all mayo, a mix of both or a dairy-free yogurt if needed.
You can eat it right away, but letting it sit in the fridge for 30–60 minutes helps the flavors develop and taste even better.
Albacore tuna is a great choice because it has larger, firmer pieces that hold their texture well. Chunk light tuna also works if that’s what you have on hand.
More Tuna Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Tuna Salad with Greek Yogurt
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.2 5 oz cans tuna, ¼ cup plain Greek yogurt, 1 stalk celery, ¼ cup red onion, ¼ cup dill pickles, 1 Tablespoon mayonnaise, 1 Tablespoon Dijon or German mustard, 1 Tablespoon parsley, ½ teaspoon ground pepper, ½ teaspoon sea salt
- 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
Notes
- Storage: Store tuna salad in an airtight container in the refrigerator for up to 3–5 days. Give it a quick stir before serving, as some liquid may separate.
- Make it dairy-free: Skip the Greek yogurt and use all mayo or a dairy-free yogurt alternative instead.
- Add extra flavor: A squeeze of fresh lemon juice or a sprinkle of fresh dill can really brighten up the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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.
So glad you enjoyed this recipe, Bev. Thanks for making it and for coming back to leave a review. I so appreciate it!
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!
Yay! I’m glad you’re loving this recipe, Louise. Thank you for sharing your review, it means so much to me.
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!
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!
Hi there! Does this tuna salad have an entry for MFP?
Yes! I figured out how to add it and it’s up. 🙂
Surprisingly delicious! Can’t wait to have the 2nd serving for lunch tomorrow!
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!
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!
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!
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!
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!
I’m so glad you enjoyed this tuna salad, Emily! Thanks for trying it and coming back to leave a review 🙂
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
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!
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!
Woo!! That makes me so happy to hear, Nancy. So glad this recipe was a hit. Thanks for the review. 🙂