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Greek Yogurt Mediterranean Tuna Salad

A savory, creamy, and refreshing tuna salad bursting with Mediterranean flavors, perfect for any meal or gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can tuna (drained, ideally in water or oil) Drained well to avoid excess moisture.
  • 1/2 cup Greek yogurt (plain, full-fat for creaminess) Provides a creamy base.
  • 1/4 cup diced cucumber Adds crunch.
  • 1/3 cup cherry tomatoes (halved) For a burst of sweetness.
  • 1/4 cup diced red onion For zesty flavor.
  • 1/4 cup pitted olives (sliced, preferably Kalamata) Adds saltiness and flavor.
  • 2 tablespoons fresh parsley (chopped) Enhances freshness.
  • 1 tablespoon lemon juice (freshly squeezed) Adds a zesty kick.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Start by draining your canned tuna thoroughly. Gently flake it with a fork and place it in a large mixing bowl.
  2. Add the Greek yogurt to your bowl with the tuna. Mix until it’s well-combined—creating a creamy base is key here!
  3. Dice the cucumber, halved cherry tomatoes, sliced red onion, and olives. Add each to the bowl, contributing flavors and textures that scream freshness.
  4. Sprinkle in the chopped parsley, drizzle with lemon juice, and season with salt and pepper. Stir everything well to ensure a delightful mix of flavors.
  5. Give your salad a taste! You can add more lemon juice or seasoning if needed, adjusting the flavors to suit your preference.
  6. Let it sit in the fridge for 10-15 minutes. This helps the flavors meld together beautifully!
  7. Garnish with extra parsley or some crumbled feta if you’d like, and enjoy!

Notes

This salad can be made a few hours in advance. If you’re looking for a low-carb option, serve it in lettuce wraps. Store leftovers in an airtight container for up to 3 days.