Description
This healthy tuna salad uses Greek yogurt for a creamy, protein-packed alternative to traditional recipes. It includes crunchy vegetables for texture and is simple to prepare for quick meals.
Ingredients
- 4 cans (5 ounces each) tuna packed in water, drained
- ¾ cup plain Greek yogurt (2% or whole milk)
- 2 tablespoons mayonnaise
- 2 small dill pickles, finely chopped
- 1 celery rib, diced
- ¼ cup red onion, minced
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill or parsley (Optional)
- ½ teaspoon Dijon mustard (Optional)
Instructions
- Drain tuna well by pressing the lid against the can to remove excess water.
- Transfer tuna to a mixing bowl and flake it apart with a fork.
- Add Greek yogurt, mayonnaise, pickles, celery, red onion, garlic, lemon juice, salt, and pepper.
- Stir gently until all ingredients combine well.
- Chill in the refrigerator for at least 30 minutes before serving to improve the flavor.
- Serve cold as a sandwich filling, on lettuce wraps, or with whole-grain crackers.
Notes
- Use Greek yogurt for a lower-fat, higher-protein base.
- Chilling time allows the flavors to meld together.
- This recipe works well for meal prepping lunches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American