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+ servings
Tuna salad on an open face sandwich with lettuce.
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4.53 from 42 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.
Course: Salad
Cuisine: American
Keyword: tuna salad
Servings: 2


  • 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


  • 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.



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