Description
This Healthy Tuna Salad Recipe with Greek Yogurt is a creamy, protein-packed twist on the classic version. Made without mayonnaise, it uses thick Greek yogurt for a lighter texture while keeping the flavor rich and satisfying. Perfect for sandwiches, lettuce wraps, or meal prep, this recipe is quick, nutritious, and incredibly versatile for busy weekdays.
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained well
- ½ cup plain Greek yogurt (nonfat or low-fat)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup celery, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Optional Add-ins:
- 1 tablespoon olive oil (for extra richness)
- 1 tablespoon chopped pickles
- Pinch of paprika or chili flakes
Instructions
- Drain the tuna thoroughly and place it in a medium mixing bowl.
- Flake the tuna with a fork until evenly separated.
- Add Greek yogurt, Dijon mustard, and lemon juice.
- Stir gently until the mixture becomes creamy and well combined.
- Fold in celery, red onion, and parsley.
- Season with salt and black pepper to taste.
- Refrigerate for at least 20 minutes before serving for best flavor.
- Serve chilled in sandwiches, wraps, or over fresh greens.
Notes
- Make sure the tuna is fully drained to avoid watery texture.
- Use thick Greek yogurt for the creamiest consistency.
- Adjust lemon juice depending on preferred tanginess.
- Store in an airtight container in the refrigerator for up to 4 days.
- Not suitable for freezing as yogurt texture may change.