Why You’ll Love This Recipe
This tuna salad is creamy, flavorful, and refreshingly light. The Greek yogurt adds a tangy smoothness that pairs perfectly with the tuna, while fresh veggies and herbs add crunch and brightness. It’s incredibly easy to make, customizable, and ideal for anyone looking for a healthier alternative to classic tuna salad. You can serve it on sandwiches, in wraps, over greens, or with crackers.
Ingredients
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2 cans (5 oz each) of tuna in water, drained
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⅓ cup plain Greek yogurt
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2 tablespoons lemon juice
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1 tablespoon Dijon mustard
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2 celery stalks, finely chopped
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2 tablespoons red onion, finely chopped
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1 tablespoon fresh parsley or dill, chopped
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Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a mixing bowl, combine the Greek yogurt, lemon juice, and Dijon mustard. Stir until smooth.
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Add the drained tuna, chopped celery, red onion, and herbs.
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Season with salt and pepper to taste.
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Mix everything together until well combined.
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Serve immediately or refrigerate for 30 minutes to let the flavors blend.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Total Time: 10 minutes
Variations
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Avocado base: Replace Greek yogurt with mashed avocado for a dairy-free, creamy version.
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Add some crunch: Include diced cucumber, bell pepper, or shredded carrots.
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Spice it up: Add a splash of hot sauce or finely chopped jalapeños.
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Hard-boiled eggs: Add chopped eggs for a heartier texture.
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Lettuce wraps: Serve in lettuce cups for a low-carb option.
Storage/Reheating
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Storage: Store in an airtight container in the refrigerator for up to 3 days.
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Reheating: This tuna salad is meant to be served cold; reheating is not recommended.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt is thicker and gives a creamier texture. Regular yogurt might be more watery.
2. Is this recipe good for meal prep?
Definitely. Make a batch ahead of time and portion it out for lunches or snacks throughout the week.
3. Can I add other vegetables?
Yes, chopped bell peppers, grated carrots, or cucumber are great additions.
4. What can I eat this tuna salad with?
It’s perfect in sandwiches, wraps, on top of salads, or with whole grain crackers.
5. How do I make this dairy-free?
Swap Greek yogurt for mashed avocado or a dairy-free yogurt alternative.
6. Can I use tuna in oil?
Yes, but make sure to drain it well so the salad isn’t too oily.
7. Is this recipe gluten-free?
Yes, the salad itself is gluten-free. Just be sure to serve it with gluten-free sides if needed.
8. How long does it last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.
9. Can I freeze this tuna salad?
Freezing is not recommended, as the texture may change significantly once thawed.
10. What herbs work best in this recipe?
Fresh dill, parsley, chives, or basil all add great flavor and brightness.
Conclusion
This healthy tuna salad without mayo is a delicious and lighter take on the classic. It’s quick to prepare, easy to customize, and perfect for a variety of meals. Whether you’re looking for a healthy lunch or a snack to keep you full and energized, this recipe is a go-to favorite.
Print
Healthy Tuna Salad Without Mayo
- Total Time: 10min
- Yield: 4servings
- Diet: Gluten Free
Description
This Healthy Tuna Salad Without Mayo is a light and protein-packed twist on the classic. Made with Greek yogurt instead of mayonnaise, it’s creamy, tangy, and perfect for clean eating. Whether served in a wrap, on a sandwich, over a bed of greens, or with whole-grain crackers, this no mayo tuna salad is a quick and nutritious meal for lunch, snacks, or meal prep.
Ingredients
2 cans (5 oz each) tuna in water, drained
⅓ cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 celery stalks, finely chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh parsley or dill, chopped
Salt and pepper, to taste
Instructions
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In a medium bowl, mix together Greek yogurt, lemon juice, and Dijon mustard until smooth.
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Add tuna, celery, red onion, and chopped herbs.
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Season with salt and pepper to taste.
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Stir until well combined.
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Serve immediately or refrigerate for 30 minutes to chill and let flavors meld.
Notes
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For a dairy-free version, use mashed avocado or plant-based yogurt.
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Add crunch with diced cucumber, bell pepper, or shredded carrots.
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Spice it up with a dash of hot sauce or minced jalapeños.
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Great served in lettuce wraps for a low-carb lunch or snack.
- Prep Time: 10min
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
