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Greek Yogurt Tuna Salad Recipe

Greek Yogurt Tuna Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 69 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2-3 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Low Fat

Description

This Greek Yogurt Tuna Salad is a healthier twist on the classic tuna salad, using creamy Greek yogurt in place of mayonnaise for a protein-packed, tangy and refreshing meal. Perfect for quick lunches, light dinners, or meal prep, it combines pantry staples like canned tuna, crisp veggies, and zesty lemon juice for a satisfying and nutritious dish.

Ingredients

Units Scale

Main Ingredients

  • 2 (5-ounce) cans tuna in water, drained
  • 1/2 cup plain Greek yogurt (nonfat or 2%)

Vegetables & Mix-ins

  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup cucumber, chopped (optional)
  • 2 tablespoons fresh parsley, chopped

Seasonings

  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste

Optional Add-ins

  • 1 tablespoon capers or chopped pickles

Instructions

  1. Prepare the Tuna: Drain the canned tuna thoroughly, using either a strainer or by pressing the lid against the can to remove excess liquid. Transfer the tuna to a large mixing bowl and break up the chunks with a fork.
  2. Chop and Gather the Vegetables: Finely chop the celery, red onion, cucumber (if using), and parsley. Set aside so they are ready to add to your salad.
  3. Mix the Dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Adjust seasoning to taste.
  4. Combine Ingredients: Add the chopped vegetables and parsley to the bowl with the tuna. Pour the Greek yogurt dressing over the mixture, then gently fold everything together until evenly combined. Adjust salt and pepper as needed.
  5. Serve: Serve the tuna salad immediately or chill for 30 minutes for flavors to meld. Enjoy on whole grain bread, in lettuce cups, or with crackers.

Notes

  • If you prefer a tangier flavor, add a bit more lemon juice or a splash of vinegar.
  • Use any type of canned tuna—solid albacore or chunk light work equally well.
  • This salad can be stored refrigerated in an airtight container for up to 3 days.
  • For extra crunch, consider adding diced bell peppers or radishes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 140
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 2 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 35 mg

Find it online: https://newsvks.com/greek-yogurt-tuna-salad-recipe/