Description
Elevate your lunch! This easy, high-protein tuna salad swaps mayo for creamy Greek yogurt, featuring crisp celery, zesty red onion, and fresh lemon. Simple to prep. Full recipe & nutrition inside.
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup plain Greek yogurt
- 1 stalk celery, finely chopped
- 1/4 red onion, finely diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Thoroughly drain the canned tuna using a colander or by pressing the lid against the tuna in the can to remove as much water as possible.
- Step 2: In a medium-sized mixing bowl, flake the drained tuna with a fork until it's broken into small pieces.
- Step 3: Add the plain Greek yogurt, finely chopped celery, finely diced red onion, fresh lemon juice, chopped fresh dill (if using), salt, and black pepper to the bowl with the tuna.
- Step 4: Mix all the ingredients well with a spoon or fork, ensuring the Greek yogurt and seasonings are evenly distributed throughout the tuna and vegetables.
- Step 5: Taste the tuna salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference. Serve immediately or chill in the refrigerator for at least 15 minutes for best flavor.
Notes
- Keep your tuna salad fresh and delightful for up to 3-4 days by storing it in an airtight container in the refrigerator.
- This tuna salad is designed to be enjoyed cold; reheating is not recommended as it can alter the fresh texture and vibrant flavors.
- Elevate your lunch by serving this protein-packed salad in crisp lettuce cups, alongside whole-grain crackers, or as a tasty topping for cucumber slices.
- For the creamiest texture and best flavor, ensure you thoroughly drain the canned tuna—excess water can dilute the Greek yogurt base.
Nutrition
- Serving Size: 1/2 cup (approx. 115g)
- Calories: 130
- Sodium: 420mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Protein: 2g