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Light Greek Yogurt Tuna Salad

A delicious and healthy tuna salad made with Greek yogurt, fresh vegetables, and customizable toppings, perfect for family gatherings or as a quick meal.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans canned tuna (drained, preferably in water)
  • 1/2 cup Greek yogurt (plain, unsweetened)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • Salt and pepper to taste
Optional Toppings
  • diced cucumber
  • cherry tomatoes
  • fresh herbs for garnish

Method
 

Preparation
  1. Open the cans of tuna and drain them well. Place the tuna in a large mixing bowl, breaking it up gently with a fork.
  2. In a separate bowl, combine the Greek yogurt, Dijon mustard, and lemon juice until smooth. This mixture will serve as the salad’s creamy dressing.
  3. Add the creamy mixture to the tuna. Gently fold it in until the tuna is well-coated. If you want a bit more pizzazz, consider adding your optional toppings at this stage.
  4. Mix in diced celery and red onion. These ingredients lend a satisfying crunch and additional nutrition.
  5. Finally, season with salt and pepper to taste. Feel free to adjust per your preference.
  6. For the best flavor, refrigerate for about 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

To store your Light Greek Yogurt Tuna Salad, transfer it into an airtight container and refrigerate for up to 3 days. Avoid freezing, as yogurt can alter in texture when thawed. A quick 10-second microwave buzz can warm it up but it’s best served cool.