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High Protein Tuna Salad Without Mayo - Bright, Creamy, and Satisfying

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

Ingredients
  

  • 2 cans (5 oz/142 g each) tuna, drained well (water-packed preferred)
  • 1/2 cup plain Greek yogurt (2% or 5% for best texture)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 teaspoons Dijon mustard
  • 1 small celery stalk, finely diced
  • 1/4 small red onion, finely minced (about 2 tablespoons)
  • 1/4 cup cucumber, finely diced (optional but adds crunch)
  • 2 tablespoons fresh parsley or dill, chopped
  • 1/4 teaspoon garlic powder (or 1 small grated garlic clove)
  • Salt and black pepper, to taste
  • Optional add-ins: capers, chopped pickles, a pinch of smoked paprika, red pepper flakes

Method
 

  1. Prep the tuna: Drain the cans thoroughly. Press the lid against the tuna to squeeze out extra liquid. Transfer to a mixing bowl and flake with a fork.
  2. Make the creamy base: In a small bowl, whisk the Greek yogurt, olive oil, lemon juice, and Dijon until smooth. This keeps the yogurt from clumping when it hits the tuna.
  3. Add the crunch: Stir in celery, red onion, and cucumber. Keep the pieces small so every bite is even and scoopable.
  4. Season it: Add parsley or dill, garlic powder, a pinch of salt, and a few grinds of pepper. Taste the base before combining with tuna.
  5. Combine: Fold the creamy mixture into the tuna until everything is evenly coated. Don’t mash too hard—keep some texture.
  6. Adjust: Taste and add more lemon for brightness, more salt and pepper if needed, or a dash of olive oil if you want it silkier.
  7. Chill (optional): Let it rest in the fridge for 15–20 minutes. The flavors meld and the onion softens slightly.