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This bright and light Greek Yogurt Tuna Salad swaps out traditional mayo for creamy Greek yogurt creating a proteinpacked dish that is ready in just 10 minutes. It's perfect as a quick lunch or an easy main course that satisfies without weighing you down.
I first made this salad when trying to eat healthier on busy days. It became a goto because it is quick, filling, and tastes fresh every single time.
Ingredients
- Canned tuna in water: drained well to avoid excess moisture and ensure a clean flavor
- Greek yogurt: 2 percent or full fat preferred for creaminess and added protein
- Celery: finely chopped provides crunch and freshness
- Red onion: finely chopped adds a mild sharpness that balances the flavors
- Fresh dill: chopped or dried for a subtle herbaceous note that brightens the salad
- Dijon mustard: brings mild heat and depth without overpowering
- Garlic powder: rounds out the taste with gentle pungency
- Salt and black pepper: to taste for seasoning, start light and adjust gradually
Instructions
- Scoop and Drain the Tuna:
- Open and drain both cans of tuna thoroughly pressing down with a fork to squeeze out any excess water. This keeps the salad from becoming watery.
- Flake the Tuna Evenly:
- Transfer tuna to a medium mixing bowl and use a fork to flake it into small evenly sized pieces creating a consistent texture throughout.
- Add the Flavor Components:
- Add Greek yogurt, finely chopped celery, red onion, chopped fresh dill, Dijon mustard, and garlic powder directly into the bowl with the tuna.
- Combine Thoroughly:
- Mix all the ingredients with a fork or spoon until the mixture is creamy and uniform with no dry flakes of tuna visible.
- Season to Taste:
- Start by adding about 1/4 teaspoon salt along with some black pepper. Taste and adjust seasoning as needed. A squeeze of fresh lemon juice brightens the flavors if desired.
- Chill or Serve Immediately:
- You can serve the salad right away or cover and refrigerate for at least 30 minutes allowing the flavors to meld. It stores well in an airtight container for up to three days.
This salad has been a favorite at my family table especially during summer when lighter meals feel best. The fresh dill is my favorite part because it gives a subtle garden fresh taste that wakes up the whole dish.
Storage Tips
Store the salad in a sealed container in the refrigerator for up to three days. It stays creamy but you may want to stir again before serving to redistribute the flavors. Avoid freezing as yogurt texture can break down.
Ingredient Substitutions
Use plain non dairy yogurt if you want a vegan option but note the protein content will differ. Green onion can replace red onion for a milder taste. Fresh parsley or chives work well instead of dill.
Serving Suggestions
Enjoy it on whole wheat bread for a nutritious sandwich or spoon it over mixed greens for a light salad. Adds great flavor inside a pita or wrapped with lettuce leaves for a low carb option.
Enjoy this light proteinpacked salad for quick lunches or easy meals. It stores well for up to three days in the fridge.
Your Recipe Questions Answered
- → What makes Greek yogurt a good alternative to mayo in this salad?
Greek yogurt adds creamy texture and tanginess while reducing fat content, making the salad lighter and packed with protein.
- → How can I prepare the tuna for the best texture?
Drain tuna thoroughly and flake it finely with a fork to ensure even distribution and a consistent salad texture.
- → Can I use dried dill instead of fresh dill?
Yes, dried dill can be used at about one-third the amount of fresh. It adds a similar herbal flavor though less vibrant.
- → How long should the salad chill before serving?
For best flavor, refrigerate for at least 30 minutes to allow ingredients to meld and enhance the taste.
- → What are good serving suggestions for this salad?
Serve over greens, in a sandwich, or with whole-grain crackers for a balanced and satisfying meal.