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Greek Yogurt Tuna Salad - Light, Creamy, and Protein-Packed

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned tuna: 2 (5-ounce) cans, drained. Use tuna packed in water for a lighter salad or in olive oil for richer flavor.
  • Plain Greek yogurt: 1/2 cup. Full-fat is creamiest, but 2% or nonfat also work.
  • Celery: 2 ribs, finely chopped, for crunch.
  • Red onion or shallot: 1/4 cup, finely minced, for bite and sweetness.
  • Dijon mustard: 1–2 teaspoons, to taste.
  • Lemon juice: 1–2 tablespoons, freshly squeezed.
  • Fresh herbs: 2 tablespoons chopped dill, parsley, or chives.
  • Capers or dill pickles: 1–2 tablespoons, chopped (optional) for briny punch.
  • Olive oil: 1 teaspoon (optional) for extra richness and mouthfeel.
  • Salt and black pepper: To taste.
  • Optional add-ins: Diced cucumber, grated carrot, chopped olives, a pinch of crushed red pepper, or a sprinkle of paprika.
  • To serve: Whole-grain bread, pita, wraps, lettuce leaves, avocado halves, or mixed greens.

Method
 

  1. Prep the mix-ins: Finely chop celery, red onion, and herbs so they blend smoothly into the salad without big chunks.
  2. Make the dressing base: In a medium bowl, whisk Greek yogurt, Dijon, lemon juice, and olive oil (if using) until smooth. Season with a pinch of salt and pepper.
  3. Add the tuna: Drain the tuna well and flake it with a fork. Add it to the bowl and gently fold to coat every piece.
  4. Stir in the crunch and brine: Mix in celery, onion, herbs, and capers or pickles. Taste and adjust lemon, salt, and pepper.
  5. Rest for flavor: Let the salad sit for 10 minutes, or chill for 30, so the flavors meld and the onion softens.
  6. Serve your way: Spoon onto toast, tuck into a wrap, pile onto greens, or scoop into lettuce cups or avocado halves.