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Easy Healthy Tuna Salad for Busy Weekday Meals

Easy Healthy Tuna Salad for Busy Weekday Meals

A creamy, crunchy tuna salad made lighter with Greek yogurt and packed with fresh lemon, vegetables, pickles, and herbs. It is ready in 10 minutes with no cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Tuna Salad
  • 2 5-ounce cans Tuna packed in water, well drained
Creamy Dressing
  • 1/4 cup Plain Greek yogurt, preferably nonfat or low-fat
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Fresh lemon juice
Crunchy Add-Ins
  • 1 stalk, about 1/3 cup Medium celery stalk, finely diced
  • 1/4 cup Red onion, finely diced
  • 2 tablespoons Dill pickles or sweet pickle relish, finely chopped
Seasoning
  • 1 tablespoon Fresh parsley or dill, chopped
  • 1/4 teaspoon, or to taste Kosher salt
  • 1/8 teaspoon, or to taste Freshly ground black pepper

Method
 

Step-by-Step
  1. Drain the tuna very thoroughly, transfer it to a medium bowl, and flake it gently with a fork.
  2. Add the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir until the dressing is evenly combined with the tuna.
  3. Fold in the diced celery, red onion, chopped pickles or relish, and fresh parsley or dill.
  4. Season with kosher salt and freshly ground black pepper. Taste and adjust the lemon juice, mustard, or seasoning as desired.
  5. Serve immediately, or cover and refrigerate for 15 to 30 minutes so the flavors can develop.

Notes

Drain the tuna especially well to prevent watery salad. Avoid overmixing, which can make the tuna mushy. Refrigerate in a covered container and use within 3 to 4 days. Do not leave tuna salad at room temperature for more than 2 hours.