Description
This Greek Yogurt Tuna Salad offers a lighter, protein-packed alternative to traditional tuna salad.
Ingredients
Scale
- 2 cans (5 ounces each) 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
- 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, and Dijon mustard to the bowl.
- Mix gently until all ingredients are well combined.
- Season with salt and black pepper to your taste.
- Serve immediately or chill for later.
Notes
- For extra flavor, add a squeeze of fresh lemon juice.
- If you prefer a creamier texture, add a bit more Greek yogurt.
- This salad is great on sandwiches, in lettuce wraps, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 50mg