Description
Make a light, high-protein tuna salad using Greek yogurt instead of mayonnaise. This recipe is quick and suitable for meal prepping.
Ingredients
Scale
- 2 cans (5 ounces each) water-packed tuna, drained
- 1/2 cup plain non-fat Greek yogurt
- 1 stalk celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Place the drained tuna in a medium bowl.
- Add the Greek yogurt, chopped celery, red onion, lemon juice, and Dijon mustard to the bowl.
- Use a fork to mix all ingredients until just combined. Avoid overmixing.
- Season with salt and pepper. Taste and adjust seasoning if needed.
- Serve immediately or chill for later use.
Notes
- For a lower-carb option, serve this tuna salad over lettuce cups or with sliced cucumbers instead of bread.
- You can substitute cottage cheese for Greek yogurt for a slightly different texture.
- Add 1 tablespoon of chopped fresh dill or parsley for extra flavor.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 185
- Sugar: 3
- Sodium: 350
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
- Cholesterol: 55