Tuna Salad
This Classic Tuna Salad recipe is an easy dish made with simple ingredients and delicious tuna flavor. Perfect for an easy lunch recipe, this Tuna Salad provides a great crunch to go along with the taste!
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The rest of the ingredients in this Tuna Salad are typical of this recipe. Fresh dill gives a ton of flavor, but feel free to use any of your other favorite fresh herbs.
The base of this Tuna Salad is made of plain greek yogurt and mayonnaise. Try making your own Homemade Mayonnaise to add your own personal touch.
If you are looking to add in extras for your own personal preference, try green onions or diced red bell peppers. The bell peppers will provide a little crunch in addition to the celery.
Our favorite way to enjoy this healthy Tuna Salad recipe is to have it toasted on sourdough bread to create a delicious tuna melt. There’s plenty of other fun ways to enjoy the savory flavor of this Tuna Salad.
Why You’ll Love this Recipe:
- Light and creamy: A mix of mayonnaise and Greek yogurt keeps it flavorful but lighter than classic versions.
- Fresh flavor: Dill and lemon juice brighten the tuna and add freshness.
- Quick to prepare: Comes together in just 10 minutes with pantry staples.
- Protein-packed: Canned tuna and Greek yogurt make this salad satisfying and nutrient-rich.
- Versatile: Perfect for sandwiches, wraps, lettuce cups, or as a simple dip with crackers.
Ingredients to Make Tuna Salad:
- chunk tuna. Canned chunk tuna in water works best for this recipe, drain well to avoid excess moisture.
- celery. Adds crunch and freshness, dice finely for even texture.
- 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.
- greek yogurt. Lightens up the dressing while boosting protein; use plain, unsweetened.
- dill. Fresh dill adds brightness and a herbaceous note; dried dill can be used in a pinch (about 2 teaspoons).
- lemon juice. Freshly squeezed lemon balances the richness and adds zing.
- dijon mustard. Brings tangy flavor and a little depth to the dressing.
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.
Recommended Equipment
Notes & Tips:
- Drain tuna thoroughly: Press out as much liquid as possible so the salad doesn’t become watery.
- Chop veggies finely: Small, even pieces of celery and onion mix more smoothly into the salad.
- Balance the dressing: If you prefer creamier tuna salad, add a little more mayo or yogurt. For lighter, tangier flavor, add extra lemon juice.
- Chill before serving: Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld.
- Versatile serving ideas: Serve in sandwiches, wraps, lettuce cups, or even stuffed into tomatoes or avocados.
- Customize the flavor: Add chopped pickles, capers, or a pinch of paprika for extra flavor.
Serving Suggestions:
- Gluten-Free Sourdough Bread
- Sweet Potato Chips
- Broccoli Bacon Salad
- Mexican Coleslaw
- Loaded Cheese Fries
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.
FAQs:
Yes, albacore tuna has a firmer texture and milder flavor. Just be sure to drain it well.
Yes, replace the Greek yogurt with additional mayonnaise or a dairy-free yogurt alternative.
Pickles, capers, chopped hard-boiled eggs, or diced bell peppers are all great add-ins.
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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.
Notes
- Drain tuna thoroughly: Press out as much liquid as possible so the salad doesn’t become watery.
- Chop veggies finely: Small, even pieces of celery and onion mix more smoothly into the salad.
- Balance the dressing: If you prefer creamier tuna salad, add a little more mayo or yogurt. For lighter, tangier flavor, add extra lemon juice.
- Chill before serving: Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld.
- Versatile serving ideas: Serve in sandwiches, wraps, lettuce cups, or even stuffed into tomatoes or avocados.
- Customize the flavor: Add chopped pickles, capers, or a pinch of paprika for extra flavor.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 210
Fat: 12g
Saturated Fat: 3g
Cholesterol: 55mg
Sodium: 480mg
Carbohydrates: 4g
Fiber: 1g
Sugars: 2g
Protein: 21g
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