Description
This recipe offers a lighter, protein-rich tuna salad using Greek yogurt instead of mayonnaise. It provides a tangy twist to a classic dish.
Ingredients
Scale
- 1 (5 ounce) can tuna in water, drained
- 1/2 cup plain Greek yogurt
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the Greek yogurt, celery, red onion, dill (if using), and Dijon mustard to the bowl with the tuna.
- Mix all ingredients until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
Notes
- For extra crunch, add a tablespoon of chopped pickles or sweet relish.
- Enjoy this tuna salad in sandwiches, lettuce wraps, or on crackers.
- Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 150-200
- Sugar: 5g
- Sodium: 300-400mg
- Fat: 3-5g
- Saturated Fat: 1g
- Unsaturated Fat: 2-4g
- Trans Fat: 0g
- Carbohydrates: 5-10g
- Fiber: 1-2g
- Protein: 25-30g
- Cholesterol: 30-50mg