Tuna Salad
This Tuna Salad is a high-protein, low-effort classic made healthier with Greek yogurt instead of mayo. It’s crisp, creamy, and full of flavor with red onion, celery, dill pickles, and herbs. Perfect for quick high protein meals, healthy recipes, or a light snack. Enjoy it as a sandwich filling, on a wrap, with crackers, or over greens. A staple for easy dinner recipes or recipes appetizers and snacks that’s ready in just 15 minutes.
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 fresh parsley chopped
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
Instructions
- In a large mixing bowl, combine drained tuna, Greek yogurt, celery, red onion, dill pickles, mayonnaise (if using), mustard, parsley, pepper, and salt.
- Toss everything together until well combined, breaking up any large tuna chunks.
- Serve immediately or chill in the fridge before serving.
- Enjoy with crackers, in a sandwich, wrap, or over greens for a light meal or snack.
- Store leftovers in an airtight container in the refrigerator for 3–5 days.
Notes
- Substitute Greek yogurt with full mayo for a creamier traditional flavor.
- Add chopped hard-boiled eggs or avocado for variation.
- Try serving in lettuce cups or whole grain pitas for a low-carb or hearty twist.