This tuna salad is a fresh, creamy lunch option made with canned tuna, crisp celery, red onion, and a lightened-up dressing of mayonnaise and Greek yogurt. It's quick to mix together and works well for easy lunches, meal prep, or light dinners when you want something filling but not heavy.
A Quick Look at the Recipe
✅ Recipe Name: Tuna Salad
🕒 Ready In: ~10 minutes
👪 Serves: 4 servings
🍽 Calories: ~280 per serving
🥣 Main Ingredients: Canned tuna, celery, red onion, mayonnaise, Greek yogurt
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - no cooking required
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The combination of lemon juice, Dijon mustard, and fresh dill adds brightness and balance, while the yogurt keeps the texture creamy without overpowering the tuna. Serve it on its own, in a sandwich, or over greens for a simple, flexible meal.
If you enjoy quick, protein-forward lunches like this one, you may also like our Feta Spinach Egg Muffins, Tzatziki Chicken Salad, or No Bake Protein Balls that come together in minutes.
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Why You'll Love this Tuna Salad:
Creamy without being heavy: A mix of mayonnaise and Greek yogurt keeps the texture rich but balanced.
Bright, fresh flavor: Lemon juice, Dijon mustard, and fresh dill cut through the tuna and add depth.
Quick lunch option: Comes together in about 10 minutes with no cooking required.
Great for meal prep: Holds up well in the fridge for make-ahead lunches.
More versatile than a sandwich: Enjoy it on toast, in wraps, or over greens.
Key Ingredients:
- chunk tuna. Canned chunk tuna in water works best for this recipe, drain well to avoid excess moisture.
- red onion. Provides sharpness and color; soak in cold water for a few minutes if you prefer a milder flavor.
- mayonnaise. Adds creaminess and richness, use your favorite brand or homemade mayonnaise.
- dijon mustard. Brings tangy flavor and a little depth to the dressing.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it without mayonnaise: Use all Greek yogurt for a lighter, tangier tuna salad that still stays creamy.
- Make it dairy-free: Replace both the mayonnaise and Greek yogurt with avocado mash or a dairy-free mayo.
- Change the herbs: Fresh parsley or chives can be used instead of dill for a milder flavor.
- Add extra crunch: Diced pickles, capers, or chopped apples add texture and contrast.
- Boost the protein: Stir in a chopped hard-boiled egg for a more filling tuna salad.
How to Make Tuna Salad:
- In a medium-sized bowl, combine the drained tuna, celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, dill, lemon juice, and Dijon mustard until well blended.
- Pour the dressing over the tuna mixture and gently fold everything together until evenly coated.
- Adjust seasoning with salt and pepper to taste, if desired.
- Serve chilled on its own, in a sandwich, or on a bed of greens.
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Recipe Notes & Tips:
- Drain the tuna very well: Excess liquid will water down the dressing and affect texture. Press the tuna gently if needed.
- Flake, don't mash: Break the tuna into chunks with a fork so the salad stays light and not paste-like.
- Mix the dressing separately: Whisking the mayo, yogurt, lemon, and Dijon first ensures even coating and better flavor balance.
- Adjust after chilling: The flavors develop as it rests, so taste again after chilling and adjust lemon or dill if needed.
- Keep it cold: Tuna salad tastes best chilled and should be returned to the refrigerator promptly after serving.
- Serving suggestions: Serve with Broccoli Bacon Salad or pair with Sweet Potato Chips for quick, protein-packed lunches.
How to Store:
Refrigerator: Store tuna salad in an airtight container for up to 3-4 days. Stir before serving as the dressing may settle.
Freezer: Not recommended, as mayonnaise and yogurt do not freeze well and the texture will separate once thawed.
Meal prep tip: Portion into individual containers for easy grab-and-go lunches during the week.
Tuna Salad FAQs:
Yes. Tuna salad can be made without mayonnaise by using all Greek yogurt, mashed avocado, or a dairy-free mayo alternative for a creamy texture.
Chunk light tuna or solid white albacore tuna packed in water works best for tuna salad because it has a clean flavor and firm texture.
Yes. Tuna salad is ideal for meal prep and can be portioned ahead for lunches, as long as it's stored properly and eaten within 3-4 days.
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Tuna Salad
Ingredients
- 3 cans chunk tuna, drained
- 1 cup celery, diced
- ¼ cup red onion, diced
- ¼ cup mayonnaise
- ¼ cup greek yogurt
- 2 tablespoons dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
Instructions
- In a medium-sized bowl, combine the drained tuna, celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, dill, lemon juice, and Dijon mustard until well blended.
- Pour the dressing over the tuna mixture and gently fold everything together until evenly coated.
- Adjust seasoning with salt and pepper to taste, if desired.
- Serve chilled on its own, in a sandwich, or on a bed of greens.
Nutrition
Notes
- Drain the tuna very well: Excess liquid will water down the dressing and affect texture. Press the tuna gently if needed.
- Flake, don't mash: Break the tuna into chunks with a fork so the salad stays light and not paste-like.
- Mix the dressing separately: Whisking the mayo, yogurt, lemon, and Dijon first ensures even coating and better flavor balance.
- Adjust after chilling: The flavors develop as it rests, so taste again after chilling and adjust lemon or dill if needed.
- Keep it cold: Tuna salad tastes best chilled and should be returned to the refrigerator promptly after serving.
- Serving suggestions: Serve with Broccoli Bacon Salad or pair with Sweet Potato Chips for quick, protein-packed lunches.
Mary says
The addition of dill was very tasty. It's been our go to on Friday's during Lent. Definitely recommend.