Tuna Salad
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.
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.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!