Greek Yogurt Tuna Salad Light (Ready-to-Print Version)
Light tuna salad featuring Greek yogurt, celery, and dill. Quick to prepare and protein-rich.
# What You’ll Need:
→ Seafood
01 -
2 cans (5 oz each) tuna in water, drained
→ Dairy
02 -
1/2 cup plain Greek yogurt (2% or full-fat)
→ Vegetables & Herbs
03 -
1/4 cup finely chopped celery
04 -
2 tablespoons finely chopped red onion
05 -
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
→ Condiments & Spices
06 -
1 teaspoon Dijon mustard
07 -
1/2 teaspoon garlic powder
08 -
Salt and black pepper to taste
# Step-by-Step Guide:
01 -
Open and drain both cans of tuna thoroughly. Use a fork to press and remove excess water, then flake tuna into small, even pieces in a medium mixing bowl.
02 -
Add Greek yogurt, finely chopped celery, red onion, dill, Dijon mustard, and garlic powder to the tuna. Mix thoroughly with a fork or spoon until creamy and uniform.
03 -
Season with salt and black pepper, starting with 1/4 teaspoon salt. Optionally, add a squeeze of fresh lemon juice for brightness. Stir to combine.
04 -
Serve immediately or cover and refrigerate for at least 30 minutes to allow flavors to meld. Store in an airtight container and consume within 3 days.
# Handy Tips:
01 -
Refrigerate the salad for at least 30 minutes before serving to enhance flavor integration.