Greek Yogurt Tuna Salad
Servings: people
This tuna salad with Greek yogurt is creamy, healthy, and packed with protein. A lighter twist on the classic, it’s perfect for quick lunches, meal prep, or a satisfying snack.
Ingredients
- 2 cans tuna about 10 oz / 280 g — tastier if in olive oil, leaner if in water
- 1 cup Greek yogurt full-fat
- 1 stalk celery diced
- 3 tablespoons parsley or dill
- 2 tablespoons green onion chopped
- 1 tablespoon mustard
- 1 tablespoons lemon or more to taste
- 1 tablespoons pickles or capers, chopped
- ½ teaspoon salt and black pepper to taste
Instructions
- Prep Ingredients: To a mixing bowl, add 2 cans tuna (drained), 1 cup Greek yogurt, 1 stalk celery (diced), 2 tablespoons green onion, 1 tablespoon mustard, 3 tablespoons parsley, 1 tablespoons lemon, 1 tablespoons pickles, ½ teaspoon salt to taste.
- Combine: Use a fork or spoon to combine everything until the tuna breaks apart and the yogurt coats the mixture.
- Taste and Serve: Before serving, give it a taste. If you like more zing, add an extra squeeze of lemon. For extra crunch, stir in more celery or a few diced pickles.
Notes
Substitutions
- Tuna – Use canned or jarred in water for lighter flavor, or olive oil-packed for richness. Swap with salmon or shredded chicken.
- Greek Yogurt – Full-fat keeps it creamy with less fat than mayo.
- Celery – Adds crunch. Replace with cucumber, fennel, or diced apple for a crisp, fresh bite.
- Green Onion – Brings sharpness. Sub shallots, red onion, or chives.
- Mustard – Dijon is classic. Switch it up with yellow mustard or spicy brown mustard for variety.
- Parsley or Dill – Fresh herbs lift the flavor. Try basil, tarragon, or cilantro for a Mediterranean twist.
- Lemon juice– to keep it bright. Sub lime or white wine vinegar for tangy acidity.
- Capers or Pickles – Salty and briny. Replace with green olives or banana peppers for a different kick.
- Drain well – No one likes watery salad; a dry base makes it perfectly creamy.
- Choose full-fat Greek yogurt — it gives the richest flavor while still keeping this a low fat tuna salad.
- Dice it small – Finely chopped celery, onion, and pickles mean the perfect bite every time.
- Taste as you go – Olive oil softens tang, lemon juice brightens if it feels heavy.
- Fresh herbs = fresh flavor – Parsley, dill, or basil keep the salad vibrant and never flat.
- Mix with care – Use a fork to stir gently so the tuna stays flaky and appetizing.
- Let it rest – A quick chill in the fridge makes your creamy tuna salad without mayonnaise taste even better.
- Customize it – Apples for sweetness, olives for Mediterranean flair, or avocado for extra creaminess.
