Healthy Tuna Salad with Greek Yogurt
A creamy, high-protein tuna salad made with Greek yogurt, crunchy veggies and simple ingredients. Perfect for meal prep, sandwiches or a quick lunch.
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.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
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