Creamy Tuna Salad with Greek Yogurt and Fresh Herbs Recipe
This classic Tuna Salad recipe is a quick and healthy option for a light lunch or snack, combining canned tuna with creamy Greek yogurt, mayonnaise, and fresh vegetables. Ready in just 10 minutes, it’s perfect served on its own, on toast, as a sandwich filling, or paired with crackers for a versatile and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 (5 oz) cans tuna, drained (preferably albacore tuna packed in water)
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons diced dill pickles or pickle relish
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, add the drained tuna, plain Greek yogurt, mayonnaise, finely chopped celery, red onion, diced dill pickles or relish, chopped fresh parsley, Dijon mustard, fresh lemon juice, kosher salt, and freshly ground black pepper.
- Mix Thoroughly: Stir all ingredients together until the mixture is well combined and evenly distributed, ensuring the tuna is broken up to your desired consistency.
- Serve: Enjoy the tuna salad plain, spread it on toast, use it as a filling for sandwiches or wraps, or serve alongside crackers or chips for a delicious snack or meal.
Notes
- For a lighter version, reduce or omit the mayonnaise and increase the amount of Greek yogurt.
- Add chopped hard-boiled eggs for extra protein and texture.
- Try substituting fresh dill for parsley for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
- Adjust seasoning with additional lemon juice or mustard to taste.
